Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider

Published 2018 View Full Article

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Title
Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider
Authors
Keywords
Non-, Saccharomyces, Yeast starter, Volatile ester compounds, Air-blast drying, Viability, Storability
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 290, Issue -, Pages 193-204
Publisher
Elsevier BV
Online
2018-10-06
DOI
10.1016/j.ijfoodmicro.2018.10.002

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