Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

To understand the individual enological function of different unsaturated fatty acids (UFAs), the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α-linolenic acid (ALA), on yeast fermentation and aroma compounds were investigated in the alcoholic fermentation of C...

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Detalles Bibliográficos
Autores principales: Liu, Pei-Tong, Duan, Chang-Qing, Yan, Guo-Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6384975/
https://www.ncbi.nlm.nih.gov/pubmed/30717212
http://dx.doi.org/10.3390/molecules24030538

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6384975/
https://www.ncbi.nlm.nih.gov/pubmed/30717212
http://dx.doi.org/10.3390/molecules24030538

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