Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm

• Main Authors: Chen, D., Chia, J.Y., Liu, S.-Q.
• 其他作者: CHEMISTRY
• 格式: Article
• 出版: 2014
• 主題: Amino acids; Aroma; Fermentation; Flavour; Lychee wine; Nitrogen
• 在線閱讀: http://scholarbank.nus.edu.sg/handle/10635/76346
• 機構: National University of Singapore

10.1016/j.ijfoodmicro.2013.10.025