Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeasts

Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeasts

10.1108/00346651011090374

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Bibliographic Details
Main Authors: Lee, P.-R., Yu, B., Curran, P., Liu, S.-Q.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Fermentation
Food technology
Fruits
Wines
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76427
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Institution: National University of Singapore
Description
Summary:10.1108/00346651011090374

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