Non-Saccharomyces yeasts highly contribute to characterisation of flavour profiles in greengage fermentation
Shuang Qiu, Kai Chen, Chang Liu, Yingxiang Wang, Tao Chen, Guoliang Yan, Jingming Li
Topics & Concepts
FermentationFood scienceFlavourAromaChemistryYeastSaccharomycesPolyphenolMalic acidCitric acidSaccharomyces cerevisiaeBiochemistryAntioxidantFermentation and Sensory AnalysisHorticultural and Viticultural ResearchBiochemical Analysis and Sensing Techniques