Kinetic changes of volatile compounds during longan juice fermentation with single and mixed cultures of yeasts

• 主要作者: TRINH THI THANH TAM
• 其他作者: CHEMISTRY
• 格式: Theses and Dissertations
• 語言: English
• 出版: 2010
• 主題: longan wine, mixed culture, fermentation and flavour, Williopsis, 2-phenylethyl acetate, amyl acetate
• 在線閱讀: http://scholarbank.nus.edu.sg/handle/10635/18832
• 機構: National University of Singapore

Master's