Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae (English)
- New search for: Li, Na
- New search for: Wang, Lingyun
- New search for: Yin, Jian
- New search for: Ma, Na
- New search for: Tao, Yongsheng
- New search for: Li, Na
- New search for: Wang, Lingyun
- New search for: Yin, Jian
- New search for: Ma, Na
- New search for: Tao, Yongsheng
In:
Food Research International
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153
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2021
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae
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Contributors:Li, Na ( author ) / Wang, Lingyun ( author ) / Yin, Jian ( author ) / Ma, Na ( author ) / Tao, Yongsheng ( author )
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Published in:
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2021-12-29
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:Hutai-8 grape , Single fermentation , Mixed fermentation , Aroma active compounds , Key aroma compounds , Aroma characteristics , Citronellol (PubChem CID:8842) , β-Damascenone (PubChem CID: 5366074) , Nerolidol (PubChem CID:5284507 , Ethyl acetate (PubChem CID: 8857) , Isobutyl alcohol (PubChem CID: 6560) , Isoamyl acetate (PubChem CID: 31276) , Ethyl butyrate (PubChem CID: 77632) , Ethyl hexanoate (PubChem CID: 31265) , Ethyl heptanoate (PubChem CID: 7797) , Ethyl octanoate (PubChem CID: 7799) , Ethyl decanoate (PubChem CID: 8048) , Phenethyl acetate (PubChem CID: 7654)
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Source:
Table of contents – Volume 153
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiaeLi, Na / Wang, Lingyun / Yin, Jian / Ma, Na / Tao, Yongsheng et al. | 2021
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Editorial Board| 2022