The influence of two yeast strains on fermentation and flavour composition of cider-Reference-Cited by-同舟云学术

The influence of two yeast strains on fermentation and flavour composition of cider

Published:2022-03 Issue:3 Volume:37 Page:144-153
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour & Fragrance J

Author:

Tangüler Hasan¹^ORCID,Erten Hüseyin¹^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3693

Reference27 articles.

1. FAO. (2021)Food and Agricultural Organization.http://www.fao.org/faostat/en/#data/QC

2. A study on the production of low, normal and high alcohol cider from Starking and Golden delicious varieties;Canbas A;Cukurova Univ J Agricult Facult,2000

3. The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples

4. Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods

5. Assessment of yeasts for apple juice fermentation and production of cider volatile compounds

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