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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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
id sg-nus-scholar.10635-76346
record_format dspace
spelling sg-nus-scholar.10635-763462023-09-04T20:33:30Z Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm Chen, D. Chia, J.Y. Liu, S.-Q. CHEMISTRY Amino acids Aroma Fermentation Flavour Lychee wine Nitrogen 10.1016/j.ijfoodmicro.2013.10.025 International Journal of Food Microbiology 170 12-20 IJFMD 2014-06-23T05:41:39Z 2014-06-23T05:41:39Z 2014-01-17 Article Chen, D., Chia, J.Y., Liu, S.-Q. (2014-01-17). Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm. International Journal of Food Microbiology 170 : 12-20. ScholarBank@NUS Repository. https://doi.org/10.1016/j.ijfoodmicro.2013.10.025 01681605 http://scholarbank.nus.edu.sg/handle/10635/76346 000330823200002 Scopus
institution National University of Singapore
building NUS Library
continent Asia
country Singapore
Singapore
content_provider NUS Library
collection ScholarBank@NUS
topic Amino acids
Aroma
Fermentation
Flavour
Lychee wine
Nitrogen
spellingShingle Amino acids
Aroma
Fermentation
Flavour
Lychee wine
Nitrogen
Chen, D.
Chia, J.Y.
Liu, S.-Q.
Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm
description 10.1016/j.ijfoodmicro.2013.10.025
author2 CHEMISTRY
author_facet CHEMISTRY
Chen, D.
Chia, J.Y.
Liu, S.-Q.
format Article
author Chen, D.
Chia, J.Y.
Liu, S.-Q.
author_sort Chen, D.
title Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm
title_short Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm
title_full Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm
title_fullStr Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm
title_full_unstemmed Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm
title_sort impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with saccharomyces cerevisiae merit.ferm
publishDate 2014
url http://scholarbank.nus.edu.sg/handle/10635/76346
_version_ 1776257655540547584

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