Changes of volatile flavor compounds during fermentation in litchi wine fermented by <i>Saccharomyces bayanus</i>

doi:10.13995/j.cnki.11-1802/ts.030808

Changes of volatile flavor compounds during fermentation in litchi wine fermented by Saccharomyces bayanus

GONG Shimei, DENG Yani, ZHANG Man, WANG Dongwei, WANG Kai, ZHAO Lei, HU Zhuoyan

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 236-241.

PDF(2943 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 236-241. DOI: 10.13995/j.cnki.11-1802/ts.030808

Changes of volatile flavor compounds during fermentation in litchi wine fermented by Saccharomyces bayanus

{{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(19): 236-241 https://doi.org/10.13995/j.cnki.11-1802/ts.030808

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(2943 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2022-01-14	2022-02-14	2022-10-15
Issue Date
2022-11-01

Please choose a citation manager

Content to export