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Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement
Hu, Kai, Jin, Guo-Jie, Mei, Wen-Chao, Li, Ting, Tao, Yong-ShengVolume:
239
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.06.151
Date:
January, 2018
File:
PDF, 512 KB
english, 2018