Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines
Author:
Affiliation:
1. Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
2. Department of Biological Science and Technology National Pingtung University of Science and Technology Pingtung Taiwan
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1076
Reference24 articles.
1. Flavour formation by amino acid catabolism
2. Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines
3. Aspects of the influence of exogenous fatty acids on the fatty acid metabolism of yeast;Äyräpää T.;Proceedings European Brewery Convention,1977
4. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine
5. Current understanding of fatty acid biosynthesis and the acyl carrier protein
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