Effect of the different concentration of nitrogen sources on the formation of aroma compounds produced by yeast

QIN Wei-shuai,DONG Shu-jia,JIANG Kai-kai,FENG Wen-tao,LIU Can-zhen,ZHAO Xin-jie

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (3) : 61.

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PDF(1131 KB)
Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (3) : 61.

Effect of the different concentration of nitrogen sources on the formation of aroma compounds produced by yeast

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(3): 61

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