Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakii

South African Journal of Enology and Viticulture

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Main Authors: Lee, P.-R., Yu, B., Curran, P., Liu, S.-Q.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
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Online Access:http://scholarbank.nus.edu.sg/handle/10635/76347
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Institution: National University of Singapore
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spelling sg-nus-scholar.10635-763472015-02-21T02:48:43Z Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakii Lee, P.-R. Yu, B. Curran, P. Liu, S.-Q. CHEMISTRY Aroma Fermentation Papaya wine Williopsis South African Journal of Enology and Viticulture 32 2 220-228 2014-06-23T05:41:39Z 2014-06-23T05:41:39Z 2011 Article Lee, P.-R.,Yu, B.,Curran, P.,Liu, S.-Q. (2011). Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakii. South African Journal of Enology and Viticulture 32 (2) : 220-228. ScholarBank@NUS Repository. 0253939X http://scholarbank.nus.edu.sg/handle/10635/76347 NOT_IN_WOS Scopus
institution National University of Singapore
building NUS Library
country Singapore
collection ScholarBank@NUS
topic Aroma
Fermentation
Papaya wine
Williopsis
spellingShingle Aroma
Fermentation
Papaya wine
Williopsis
Lee, P.-R.
Yu, B.
Curran, P.
Liu, S.-Q.
Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakii
description South African Journal of Enology and Viticulture
author2 CHEMISTRY
author_facet CHEMISTRY
Lee, P.-R.
Yu, B.
Curran, P.
Liu, S.-Q.
format Article
author Lee, P.-R.
Yu, B.
Curran, P.
Liu, S.-Q.
author_sort Lee, P.-R.
title Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakii
title_short Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakii
title_full Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakii
title_fullStr Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakii
title_full_unstemmed Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakii
title_sort impact of amino acid addition on aroma compounds in papaya wine fermented with williopsis mrakii
publishDate 2014
url http://scholarbank.nus.edu.sg/handle/10635/76347
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