Effect of yeast species on the terpenoids profile of Chinese light-style liquor-Reference-Cited by-同舟云学术

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Effect of yeast species on the terpenoids profile of Chinese light-style liquor

Published:2015-02 Issue: Volume:168 Page:390-395
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Qun,Zhu Weian,Wang Wei,Xu Yan

Funder

National High Technology Research and Development Program of China

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Priority Academic Program Development of Jiangsu Higher Education Institutions

Collaborative Innovation Centre for Advanced Industrial Fermentation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing;Azarnia;Food Chemistry,2011

2. Differences in odor-active compounds of Trincadeira wines obtained from five different clones;Botelho;Journal of Agricultural and Food Chemistry,2008

3. Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O;Botelho;Analytica Chimica Acta,2010

4. De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts;Carrau;FEMS Microbiology Letter,2005

5. The Influence of yeast strains on the volatile flavour compounds of Chinese rice wine;Chen;Journal of the Institute of Brewing,2010

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2. Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances;Journal of the Science of Food and Agriculture;2024-03-18

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4. Yeast diversity in pit mud and related volatile compounds in fermented grains of chinese strong-flavour liquor;AMB Express;2023-06-08

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