Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae

Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility spectrometry (GC-IMS) tested different kinds of non-Saccharomyces yeasts and Saccharomyces cerevisiae (S. cerevisiae) c...

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Detalles Bibliográficos
Autores principales: Wu, Yuzheng, Li, Zhigao, Zou, Sibo, Dong, Liang, Lin, Xinping, Chen, Yingxi, Zhang, Sufang, Ji, Chaofan, Liang, Huipeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572567/
https://www.ncbi.nlm.nih.gov/pubmed/37835218
http://dx.doi.org/10.3390/foods12193565

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572567/
https://www.ncbi.nlm.nih.gov/pubmed/37835218
http://dx.doi.org/10.3390/foods12193565

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