Dynamics of volatile compounds during longan juice fermentation by three yeasts from the genus williopsis

Dynamics of volatile compounds during longan juice fermentation by three yeasts from the genus williopsis

10.1556/AAlim.40.2011.3.9

Saved in:
Bibliographic Details
Main Authors: Trinh, T.-T.-T., Yu, B., Curran, P., Liua, S.-Q.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Fermentation
Flavour
Longan wine
Williopsis
Yeasts
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76006
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: National University of Singapore
Description
Summary:10.1556/AAlim.40.2011.3.9

Similar Items