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机译:杂油添加对木薯Williopsis saturnus var发酵木瓜酒中挥发性化合物的影响。马拉喀什NCYC 2251
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, Singapore 117543, Singapore;
Firmenich Asia Pte Ltd, Tuas, Singapore, Singapore;
Firmenich Asia Pte Ltd, Tuas, Singapore, Singapore;
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, Singapore 117543, Singapore;
Fermentation; Williopsis; Yeast; Volatile compounds; Papaya wine; Fusel oil;
机译:氨基酸添加对 Williopsis mrakii i>发酵木瓜酒中香气成分的影响。
机译:木瓜酒中三种威乐氏酵母发酵产生的挥发性化合物的变化
机译:WILLIOPSIS SATURNUS VAR在龙眼汁发酵过程中形成芳香化合物。带有选定氨基酸的甜菜根
机译:β-葡聚糖参与Williopiss saturnus var的广谱抗菌活性。 mrakii MUCL 41968杀手毒素。
机译:氨基酸添加对黄瓜葡萄酒中的香菇化合物的影响Mrakii