Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine

Authors :: Yicheng Huang
Meiqiao Zhong
Siyu Mu
Yan Han
Yu Shi
Xiaolei Li
Dan Li
Source :: European Food Research and Technology. 249:685-697
Publication Year :: 2022
Publisher :: Springer Science and Business Media LLC, 2022.

Subjects :: General Chemistry
Biochemistry
Industrial and Manufacturing Engineering
Food Science
Biotechnology

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