Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars-Reference-Cited by-同舟云学术

Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars

Published:2021-05 Issue: Volume:345 Page:128833
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

He Wenjia,Liu Shuxun,Heponiemi Paulina,Heinonen Maarit,Marsol-Vall Alexis,Ma Xueying,Yang Baoru,Laaksonen Oskar^ORCID

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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2. Impact on Chemical Profile in Apple Juice and Cider Made from Unripe, Ripe and Senescent Dessert Varieties;Alberti;LWT-Food Science and Technology,2016

3. Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography-Olfactometry, and Sensory Analysis;Antón;Journal of Food Science,2014

4. Dynamic Analysis of Physiological Properties of Torulaspora Delbrueckii in Wine Fermentations and its Incidence on Wine Quality;Belda;Applied Microbial and Cell Physiology,2015

5. The Impacts of Schizosaccharomyces on Winemaking;Benito;Applied Microbiology and Biotechnology,2019

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