Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

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Title
Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 495-501
Publisher
Elsevier BV
Online
2017-06-30
DOI
10.1016/j.foodchem.2017.06.151

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