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Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.
Lu, Yuyun; Voon, Marilyn Kai Wen; Huang, Dejian; Lee, Pin-Rou; Liu, Shao-Quan.
  • Lu Y; Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
  • Voon MK; Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
  • Huang D; Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
  • Lee PR; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China.
  • Liu SQ; Shiro Corporation Pte Ltd, 1 Senoko Avenue, Singapore, 758297, Singapore.
Appl Microbiol Biotechnol ; 101(7): 3005-3014, 2017 Apr.
Article en En | MEDLINE | ID: mdl-27957628
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Vino / Bombacaceae / Fermentación Idioma: En Año: 2017 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Vino / Bombacaceae / Fermentación Idioma: En Año: 2017 Tipo del documento: Article