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

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

10.1016/j.ijfoodmicro.2013.10.025

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Bibliographic Details
Main Authors: Chen, D., Chia, J.Y., Liu, S.-Q.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Amino acids
Aroma
Fermentation
Flavour
Lychee wine
Nitrogen
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76346
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/76346

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