Impact of selected yeasts and glycosidase on chemical and volatile composition of mango wine
Ph.D
Saved in:
Main Author: | LI XIAO |
---|---|
Other Authors: | CHEMISTRY |
Format: | Theses and Dissertations |
Language: | English |
Published: |
2014
|
Subjects: | |
Online Access: | http://scholarbank.nus.edu.sg/handle/10635/51984 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Language: | English |
Similar Items
-
Impact of two Williopsis yeast strains on the volatile composition of mango wine
by: Li, X., et al.
Published: (2014) -
Mango wine aroma enhancement by pulp contact and β-glucosidase
by: Li, X., et al.
Published: (2014) -
Mango wine aroma enhancement by pulp contact and β-glucosidase
by: Li, X., et al.
Published: (2014) -
Impact of pulp on the chemical profile of mango wine
by: Li, X., et al.
Published: (2014) -
Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains
by: Chen, D., et al.
Published: (2014)