Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm

Published 2013 View Full Article

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Title
Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 170, Issue -, Pages 12-20
Publisher
Elsevier BV
Online
2013-11-06
DOI
10.1016/j.ijfoodmicro.2013.10.025

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