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Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines.
Liu, Wenli; Li, Huamin; Jiang, Dongqi; Zhang, Yue; Zhang, Sicheng; Sun, Shuyang.
Afiliación
  • Liu W; School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong, 264025, PR China.
  • Li H; School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong, 264025, PR China.
  • Jiang D; Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, PR China.
  • Zhang Y; School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China.
  • Zhang S; School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China.
  • Sun S; School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong, 264025, PR China. Electronic address: sysun81@aliyun.com.
Food Microbiol ; 91: 103551, 2020 Oct.
Article en En | MEDLINE | ID: mdl-32539970
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Vino / Torulaspora / Rubus Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2020 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Vino / Torulaspora / Rubus Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2020 Tipo del documento: Article