Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm

✍ Scribed by Chen, Dai; Chia, Jing Yee; Liu, Shao-Quan

• Book ID: 123364327
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 334 KB
• Volume: 170
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2013.10.025