Effects of branched-chain amino acid addition on chemical constituents in lychee wine fermented withSaccharomyces cerevisiae-Reference-Cited by-同舟云学术

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Effects of branched-chain amino acid addition on chemical constituents in lychee wine fermented withSaccharomyces cerevisiae

Published:2015-08-12 Issue:12 Volume:50 Page:2519-2528
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chen Dai¹,Vong Weng Chan¹,Liu Shao-Quan¹²

Affiliation:

1. Food Science and Technology Programme; Department of Chemistry; National University of Singapore; Science Drive 3 Singapore 117543 Singapore

2. National University of Singapore (Suzhou) Research Institute; Suzhou Industrial Park, No. 377 Linquan Street Suzhou Jiangsu 215123 China

Funder

Ministry of Education of Singapore

China Scholarship Council

National University of Singapore

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference28 articles.

1. Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation;Albers;Applied and Environmental Microbiology,1996

2. Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn.) fermented beverages;Alves;International Journal of Food Science and Technology,2010

3. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Australian Journal of Grape and Wine Research,2005

4. Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains;Chen;International Journal of Food Science and Technology,2014

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