Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts

Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts

10.1111/j.1365-2621.2010.02369.x

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Bibliographic Details
Main Authors: Lee, P.-R., Ong, Y.-L., Yu, B., Curran, P., Liu, S.-Q.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Fermentation
Papaya wine
Volatiles
Williopsis
Yeasts
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76142
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Institution: National University of Singapore
Description
Summary:10.1111/j.1365-2621.2010.02369.x

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