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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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 |
| _version_ |
1681088265845735424 |