Evaluation of different <i>Saccharomyces cerevisiae</i> strains on the profile of volatile compounds in pineapple wine.

Lin, Xue; Wang, Qingke; Hu, Xiaoping; Wu, Wuyang; Zhang, Yexin; Liu, Sixin; Li, Congfa

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine.

Lin, Xue; Wang, Qingke; Hu, Xiaoping; Wu, Wuyang; Zhang, Yexin; Liu, Sixin; Li, Congfa.

Afiliación

Lin X; 1College of Food Science and Technology, Hainan University, Haikou, People's Republic of China.
Wang Q; 1College of Food Science and Technology, Hainan University, Haikou, People's Republic of China.
Hu X; 1College of Food Science and Technology, Hainan University, Haikou, People's Republic of China.
Wu W; 1College of Food Science and Technology, Hainan University, Haikou, People's Republic of China.
Zhang Y; 1College of Food Science and Technology, Hainan University, Haikou, People's Republic of China.
Liu S; 2College of Materials and Chemical Engineering, Hainan University, Haikou, People's Republic of China.
Li C; 1College of Food Science and Technology, Hainan University, Haikou, People's Republic of China.

J Food Sci Technol ; 55(10): 4119-4130, 2018 Oct.

Article en En | MEDLINE | ID: mdl-30228410

Palabras clave

Fruit wine; Pineapple; Saccharomyces cerevisiae; Volatile compound

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Texto completo: 1 Bases de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: J Food Sci Technol Año: 2018 Tipo del documento: Article