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Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts

机译：通过发酵与酿酒酵母和非糖酵母酵母产生的酒精黑醋栗饮料中的酚类化合物曲线

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Niina Kelanne; Baoru Yang; Laura Liljenbäck; Oskar Laaksonen;
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1. Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts [J] . Kelanne Niina, Yang Baoru, Liljenback Laura, Journal of Agricultural and Food Chemistry . 2020,第37期

机译：通过发酵与酿酒酵母和非糖酵母酵母产生的酒精黑醋栗饮料中的酚类化合物曲线
2. Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation [J] . Liu Shuxun, Laaksonen Oskar, Marsol-Vall Alexis, Journal of Agricultural and Food Chemistry . 2020,第11期

机译：在发酵过程中，在非糖酵母酵母中发酵的含酒精越桔饮料之间的挥发性组成的比较和发酵过程中挥发性化合物的动态变化
3. Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage [J] . Chua Jian-Yong, Lu Yuyun, Liu Shao-Quan Food microbiology . 2018,第DECa期

机译：在大豆（豆腐）乳清发酵成酒精饮料中评估五种商业非酿酒酵母
4. INHIBITORY ACTIVITY OF CARBONYL COMPOUNDS ON ALCOHOLIC FERMENTATION BY SACCHAROMYCES CEREVISIAE [C] . Maobing Tu ACS National Meeting and Exhibition . 2014

机译：Saccharomyces Cerevisiae的含酒精发酵含羰基化合物的抑制活性
5. Use of Non-Saccharomyces Yeasts for Reducing the Ethanol Contents of Red Wine [D] . Aplin, Jesse Joshua, IV. 2019

机译：使用非酵母酵母来减少红酒乙醇含量
6. Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile [O] . Antoine Gobert, Raphaëlle Tourdot-Maréchal, Christophe Morge, -1

机译：非酵母菌氮源的偏爱：对顺序发酵和葡萄酒挥发性化合物的影响
7. Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation [O] . Shuxun Liu, Oskar Laaksonen, Alexis Marsol-Vall, 2020

机译：在发酵过程中，在非糖酵母酵母中发酵的含酒精越桔饮料之间的挥发性组成的比较和发酵过程中挥发性化合物的动态变化

Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts

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