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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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 |
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2-phenylethyl acetate Active amyl acetate Fermentation Flavour Longan wine Mixed culture Non-Saccharomyces yeast |
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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 |
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South African Journal of Enology and Viticulture |
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CHEMISTRY |
author_facet |
CHEMISTRY Trinh, T.T.T. Woon, W.Y. Yu, B. Curran, P. Liu, S.-Q. |
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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 |
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http://scholarbank.nus.edu.sg/handle/10635/76022 |
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1681088206762672128 |