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Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration

机译：发酵苹果汁中香气成分的组成：苹果品种，发酵温度和接种酵母菌浓度的影响

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Rita Riekstina-Dolge; Zanda Kruma; Daina Karklina; Dalija Seglina;
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年度 2011
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1. Changes in Organic Acids During Malolactic Fermentation at Different Temperatures in Yeast-Fermented Apple Juice [J] . Monica Herrero, Isabel Cuesta, Luis A.Garcia Journal of the Institute of Brewing . 1999,第3期

机译：酵母发酵苹果汁在不同温度苹果酸发酵过程中有机酸的变化
2. Mathematical modeling of the ethanol fermentation of cashew apple juice by a flocculent yeast: the effect of initial substrate concentration and temperature [J] . Teles Pinheiro Alvaro Daniel, Pereira Andrea da Silva, Barros Emanuel Meneses, Bioprocess and Biosystems Engineering . 2017,第8期

机译：絮凝酵母对腰果苹果汁乙醇发酵的数学模型：初始底物浓度和温度的影响
3. Concentration of fruit juice aroma compound from model multicomponent solution and natural apple juice hydrolate: Optimization and modeling by design of experiment [J] . Dawiec-Lisniewska Anna, Podstawczyk Daria, Witek-Krowiak Anna Journal of food process engineering . 2018,第3期

机译：从模型多组分溶液和天然苹果汁水解物中浓缩果汁香气化合物：通过实验设计优化和建模
4. Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration [C] . Riekstina-Dolge R., Kruma Z., Karklina D., International congress on engineering and food . 2011

机译：发酵苹果汁中香气化合物的组成：苹果品种，发酵温度和接种酵母浓度的影响
5. Patulin: Surveillance in Michigan apple cider and juice, and factors influencing its production and concentration in apple products. [D] . Harris, Kerri Latrice. 2007

机译：Patulin：密歇根州苹果酒和果汁的监视以及影响其在苹果产品中的生产和浓度的因素。
6. Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties [O] . S. S. Kanwar, Keshani -1

机译：从喜马拉雅地区发酵食品中分离的酵母菌株对苹果汁的发酵及其感官特性
7. Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties [O] . S. S. Kanwar, null Keshani 2016

机译：从喜马拉雅地区发酵食品中分离出的酵母菌汁发酵苹果汁及其感官特性
8. Fresh Deciduous Fruit (Apples, Pears, and Grapes) and Apple Juice Concentrate: World Markets and Trade, January 2009 [R] . 2009

机译：新鲜落叶水果（苹果，梨和葡萄）和浓缩苹果汁：世界市场与贸易，2009年1月

Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration

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