Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
Wenjia He, Shuxun Liu, Paulina Heponiemi, Maarit Heinonen, Alexis Marsol‐Vall, Xueying Ma, Baoru Yang, Oskar Laaksonen
Topics & Concepts
Food scienceChemistryYeastMalic acidSaccharomyces cerevisiaeCultivarFermentationComposition (language)BiochemistryBotanyBiologyLinguisticsCitric acidPhilosophyFermentation and Sensory AnalysisSensory Analysis and Statistical MethodsPhytochemicals and Antioxidant Activities