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Effect of L-isoleucine and L-phenylalanine Addition on Aroma Compound Formation During Longan Juice Fermentation by a Co-culture of Saccharomyces cerevisiae and Williopsis saturnus

机译：L-异亮氨酸和L-苯丙氨酸对蔗糖汁酿酒酵母和杨氏菌和猕猴桃蛋白酶发酵过程中芳香化合物的影响

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T.T.T. Trinh; W.Y. Woon; B. Yu; P. Curran; S.-Q. Liu;
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1. Effect of L-isoleucine and L-phenylalanine Addition on Aroma Compound Formation During Longan Juice Fermentation by a Co-culture of Saccharomyces cerevisiae and Williopsis saturnus [J] . Trinh T. T. T., Woon W. Y., Yu B., South African Journal for Enology and Viticulture . 2010,第2期

机译：L-异亮氨酸和L-苯丙氨酸的添加对啤酒酵母和土生芥子共同培养龙眼汁发酵过程中香气化合物形成的影响
2. FORMATION OF AROMA COMPOUNDS DURING LONGAN JUICE FERMENTATION BY WILLIOPSIS SATURNUS VAR. SATURNUS WITH THE ADDITION OF SELECTED AMINO ACIDS [J] . THI-THANH-TAM TRINH1 BIN YU2 PHILLIP CURRAN2 and SHAO-QUAN LIU13 Journal of Food Processing and Preservation . 2012,第3期

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
3. Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bay anus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.) [J] . Thi-Thanh-Tam Trinh, Wei Ya Woon, Bin Yu, International journal of food science & technology . 2011,第1期

机译：酿酒酵母变种混合培养的生长和发酵动力学。湾肛门和柳树变种。在龙眼汁中的不同比例的土星（Dimocarpus longan Lour。）
4. Bioethanol production from the co-fermentation and co-culture fermentation of glucose and xylose by Saccharomyces cerevisiae and Pichia stipitis ATCC 58785 in a stirred tank bioreactor [C] . F.J. Shalsh, N.A. Ibrahim, M. Arifullah, Asia-Pacific Power and Energy Engineering Conference . 2016

机译：通过搅拌釜生物反应器的酿酒酵母和Pichia稳定炎葡萄糖和木糖的共发酵和共同培养发酵的生物乙醇生产。
5. Fermentation Performance of Four Saccharomyces cerevisiae Yeast Strains in Difficult to Ferment Chardonnay Juice. [D] . Mantheakis, Anna. 2014

机译：四个酿酒酵母难以发酵霞多丽果汁的发酵性能。
6. Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae [O] . Pin-Rou Lee, Stephanie Hui Chern Kho, Bin Yu, 2013

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
7. Influence of Saccharomyces cerevisiae and Williopsis saturnus var. Mrakii on mango wine characteristics [O] . Li X., Chan L., Yu B., 2014

机译：酿酒酵母和柳树变种的影响。 Mrakii谈芒果酒的特点

Effect of L-isoleucine and L-phenylalanine Addition on Aroma Compound Formation During Longan Juice Fermentation by a Co-culture of Saccharomyces cerevisiae and Williopsis saturnus

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