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

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

212

Citations

34

References

2017

Year

Kai Hu, Guojie Jin, Wen-Chao Mei, Ting Li, Yongsheng Tao

Fruity Aroma EnhancementBiosynthesisEngineeringFood FermentationFlavoromicsMixed H. Uvarum/sBiotechnologyYeastMetabolismCerevisiae FermentationHealth Sciences

References

	Year	Citations

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