Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations
Author:
Funder
Ministry of Education of Singapore
China Scholarship Council
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference43 articles.
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2. Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: Current knowledge and perspectives;Alexandrea;International Journal of Food Microbiology,2004
3. Chemical, physical–chemical, and sensory characteristics of lychee (Litchi chinensis Sonn.) wines;Alves;Journal of Food Science,2011
4. Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids;Bardi;International Journal of Food Microbiology,1999
5. The ‘buttery’ attribute of wine -diacetyl- desirability, spoilage and beyond;Bartowsky;International Journal of Food Microbiology,2004
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