Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA-Reference-Cited by-同舟云学术

Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

Published:2018-10 Issue:4 Volume:124 Page:467-476
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Ma Sihui¹,Neilson Andrew P.²,Lahne Jacob¹,Peck Gregory M.³,O'Keefe Sean F.¹,Stewart Amanda C.¹^ORCID

Affiliation:

1. Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA

2. Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Integrated Life Science Building, Rm 1013, 1981 Kraft Drive Blacksburg VA 24060 USA

3. School of Integrative Plant Science, Horticulture Section; Cornell University; 121 Plant Science Building Ithaca NY 14853 USA

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.519/fullpdf

Reference50 articles.

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3. Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts;Vilanova;Appl. Microbiol. Biotechnol.,2007

4. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation;Boudreau;J. Sci. Food Agric.,2017

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