Effect of temperature on the volatile compounds produced by aroma producing yeasts

doi:10.13995/j.cnki.11-1802/ts.029609

ZHANG Yuhan, BAN Shidong, ZHAO Haojing, HUANG Wu, CUI Dongqi, WANG Xiaodan

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (5) : 58-67.

PDF(2949 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (5) : 58-67. DOI: 10.13995/j.cnki.11-1802/ts.029609

Effect of temperature on the volatile compounds produced by aroma producing yeasts

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(5): 58-67 https://doi.org/10.13995/j.cnki.11-1802/ts.029609

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2949 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export