Effects of fermentation temperature on key aroma compounds and sensory properties of apple wine

B Peng, F Li, L Cui, Y Guo - Journal of food science, 2015 - Wiley Online Library
Fermentation temperature strongly affects yeast metabolism during apple wine making and
thus aromatic and quality profiles. In this study, the temperature effect during apple wine …
被引用次数：71 相关文章

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

B Peng, F Li, L Cui, Y Guo - Journal of Food Science, 2015 - infona.pl
Fermentation temperature strongly affects yeast metabolism during apple wine making and
thus aromatic and quality profiles. In this study, the temperature effect during apple wine …

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine.

B Peng, F Li, L Cui, Y Guo - Journal of Food Science, 2015 - europepmc.org
Fermentation temperature strongly affects yeast metabolism during apple wine making and
thus aromatic and quality profiles. In this study, the temperature effect during apple wine …

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

B Peng, F Li, L Cui, Y Guo - Journal of food science, 2015 - pubmed.ncbi.nlm.nih.gov
Fermentation temperature strongly affects yeast metabolism during apple wine making and
thus aromatic and quality profiles. In this study, the temperature effect during apple wine …

[引用][C] Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

B Peng, F Li, L Cui, Y Guo - Journal of Food Science, 2015 - cir.nii.ac.jp
Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of
Apple Wine | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 …

[引用][C] Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

B Peng, F Li, L Cui, Y Guo - 2015