Evaluation of the formation of volatiles and sensory characteristics of persimmon ( Diospyros kaki L.f.) fruit wines using different commercial yeast strains of Saccharomyces cerevisiae

✍ Scribed by Zhu, Jian Cai; Niu, Yun Wei; Feng, Tao; Liu, Sheng Jiang; Cheng, He Xing; Xu, Na; Yu, Hai Yan; Xiao, Zuo Bing

• Book ID: 126815122
• Publisher: Taylor and Francis Group
• Year: 2014
• Tongue: English
• Weight: 107 KB
• Volume: 28
• Category: Article
• ISSN: 1478-6419
• DOI: 10.1080/14786419.2014.955492