Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

Published 2016 View Full Article

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Title
Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment
Authors
Keywords
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Journal
Food Science and Technology
Volume 36, Issue 2, Pages 204-209
Publisher
FapUNIFESP (SciELO)
Online
2016-03-31
DOI
10.1590/1678-457x.0011
References
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