Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotolerans
10.3390/microorganisms8030315
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2021
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sg-nus-scholar.10635-1982292024-11-15T19:06:02Z Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotolerans Jiang, X. Lu, Y. Liu, S.Q. FOOD SCIENCE & TECHNOLOGY CHEMISTRY Alcoholic fermentation Lachancea thermotolerans Red dragon fruit Saccharomyces cerevisiae Torulaspora delbrueckii 10.3390/microorganisms8030315 Microorganisms 8 3 315 2021-08-19T05:00:25Z 2021-08-19T05:00:25Z 2020 Article Jiang, X., Lu, Y., Liu, S.Q. (2020). Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotolerans. Microorganisms 8 (3) : 315. ScholarBank@NUS Repository. https://doi.org/10.3390/microorganisms8030315 2076-2607 https://scholarbank.nus.edu.sg/handle/10635/198229 Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ MDPI AG Scopus OA2020 |
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National University of Singapore |
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NUS Library |
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Asia |
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Singapore Singapore |
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NUS Library |
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ScholarBank@NUS |
| topic |
Alcoholic fermentation Lachancea thermotolerans Red dragon fruit Saccharomyces cerevisiae Torulaspora delbrueckii |
| spellingShingle |
Alcoholic fermentation Lachancea thermotolerans Red dragon fruit Saccharomyces cerevisiae Torulaspora delbrueckii Jiang, X. Lu, Y. Liu, S.Q. Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotolerans |
| description |
10.3390/microorganisms8030315 |
| author2 |
FOOD SCIENCE & TECHNOLOGY |
| author_facet |
FOOD SCIENCE & TECHNOLOGY Jiang, X. Lu, Y. Liu, S.Q. |
| format |
Article |
| author |
Jiang, X. Lu, Y. Liu, S.Q. |
| author_sort |
Jiang, X. |
| title |
Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotolerans |
| title_short |
Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotolerans |
| title_full |
Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotolerans |
| title_fullStr |
Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotolerans |
| title_full_unstemmed |
Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotolerans |
| title_sort |
effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotolerans |
| publisher |
MDPI AG |
| publishDate |
2021 |
| url |
https://scholarbank.nus.edu.sg/handle/10635/198229 |
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1821213911788027904 |