Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus

Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus

10.1016/j.fm.2010.05.010

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Bibliographic Details
Main Authors: Lee, P.-R., Ong, Y.-L., Yu, B., Curran, P., Liu, S.-Q.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Mixed culture
Papaya wine
Saccharomyces
Volatiles
Williopsis
Yeasts
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76829
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/76829

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