Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus

South African Journal of Enology and Viticulture

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Main Authors: Trinh, T.T.T., Woon, W.Y., Yu, B., Curran, P., Liu, S.-Q.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
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Online Access:http://scholarbank.nus.edu.sg/handle/10635/76022
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Institution: National University of Singapore
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spelling sg-nus-scholar.10635-760222015-02-13T20:09:14Z Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus Trinh, T.T.T. Woon, W.Y. Yu, B. Curran, P. Liu, S.-Q. CHEMISTRY 2-phenylethyl acetate Active amyl acetate Fermentation Flavour Longan wine Mixed culture Non-Saccharomyces yeast South African Journal of Enology and Viticulture 31 2 116-124 2014-06-23T05:37:36Z 2014-06-23T05:37:36Z 2010 Article Trinh, T.T.T.,Woon, W.Y.,Yu, B.,Curran, P.,Liu, S.-Q. (2010). Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus. South African Journal of Enology and Viticulture 31 (2) : 116-124. ScholarBank@NUS Repository. 0253939X http://scholarbank.nus.edu.sg/handle/10635/76022 NOT_IN_WOS Scopus
institution National University of Singapore
building NUS Library
country Singapore
collection ScholarBank@NUS
topic 2-phenylethyl acetate
Active amyl acetate
Fermentation
Flavour
Longan wine
Mixed culture
Non-Saccharomyces yeast
spellingShingle 2-phenylethyl acetate
Active amyl acetate
Fermentation
Flavour
Longan wine
Mixed culture
Non-Saccharomyces yeast
Trinh, T.T.T.
Woon, W.Y.
Yu, B.
Curran, P.
Liu, S.-Q.
Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus
description South African Journal of Enology and Viticulture
author2 CHEMISTRY
author_facet CHEMISTRY
Trinh, T.T.T.
Woon, W.Y.
Yu, B.
Curran, P.
Liu, S.-Q.
format Article
author Trinh, T.T.T.
Woon, W.Y.
Yu, B.
Curran, P.
Liu, S.-Q.
author_sort Trinh, T.T.T.
title Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus
title_short Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus
title_full Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus
title_fullStr Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus
title_full_unstemmed Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus
title_sort effect of l-isoleucine and l-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of saccharomyces cerevisiae and williopsis saturnus
publishDate 2014
url http://scholarbank.nus.edu.sg/handle/10635/76022
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