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Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wine.
Lai, Yen-Tso; Hou, Chih-Yao; Lin, Shin-Ping; Lo, Yi-Chen; Chen, Chien-Hao; Hsieh, Chang-Wei; Lin, Hui-Wen; Cheng, Kuan-Chen.
Afiliação
  • Lai YT; Institute of Biotechnology, National Taiwan University, Taipei, Taiwan.
  • Hou CY; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan.
  • Lin SP; School of Food Safety, Taipei Medical University, Taipei, Taiwan.
  • Lo YC; Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan.
  • Chen CH; Department of Food and Beverage Management, National Kaohsiung University of Hospitality and Tourism, Taipei, Taiwan.
  • Hsieh CW; Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan.
  • Lin HW; Department of Optometry, Asia University, Taichung, Taiwan.
  • Cheng KC; Institute of Biotechnology, National Taiwan University, Taipei, Taiwan.
J Food Sci ; 88(3): 1114-1127, 2023 Mar.
Article em En | MEDLINE | ID: mdl-36660881
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Fermento Seco Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Fermento Seco Idioma: En Ano de publicação: 2023 Tipo de documento: Article