Effects of Pure and Mixed Autochthonous <i>Torulaspora delbrueckii</i> and <i>Saccharomyces cerevisiae</i> on Fermentation and Volatile Compounds of Narince Wines.

Arslan, Ebru; Çelik, Zeynep Dilan; Cabaroglu, Turgut

Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines.

Arslan, Ebru; Çelik, Zeynep Dilan; Cabaroglu, Turgut.

Afiliação

Arslan E; Department of Food Engineering, Faculty of Agriculture, Çukurova University, 01330 Adana, Turkey. ebru.arslann02@gmail.com.
Çelik ZD; Department of Food Engineering, Faculty of Agriculture, Çukurova University, 01330 Adana, Turkey. z.d.celik@gmail.com.
Cabaroglu T; Department of Biotechnology, Institute of Natural and Applied Science, Cukurova University, 01330 Adana, Turkey. z.d.celik@gmail.com.

Foods ; 7(9)2018 Sep 05.

Article em En | MEDLINE | ID: mdl-30189601

Palavras-chave

Narince; Saccharomyces cerevisiae; Torulaspora delbrueckii; autochthonous; mixed culture

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2018 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2018 Tipo de documento: Article