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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
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, Singapore 117543, Singapore;
rnFood Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, Singapore 117543, Singapore;
rnFirmenich Asia Pte Ltd, 10 Tuas West Road, Singapore 638377, Singapore;
rnFirmenich Asia Pte Ltd, 10 Tuas West Road, Singapore 638377, Singapore;
rnFood Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, Singapore 117543, Singapore;
fermentation; papaya wine; volatiles; williopsis; yeasts;
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
机译:顺序接种柳树和酿酒酵母对木瓜酒挥发性成分的影响
机译:酵母菌比例是威廉木薯和酿酒酵母连续发酵木瓜酒的关键因素。
机译:不同酵母菌株发酵的红斗葡萄酒的特征
机译:利用韩国传统酿酒技术生产的黑莓酒的抗氧化能力,酚类和挥发性成分
机译:酵母菌比例是威廉木薯和酿酒酵母连续发酵木瓜酒的关键因素
机译:氨基酸添加对黄瓜葡萄酒中的香菇化合物的影响Mrakii