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                                       Details for article 21 of 220 found articles
 
 
  Aroma-producing Saccharomyces cerevisiae improved the quality of Dangshan pear (Pyrus spp.) wine through the biosynthesis of key esters
 
 
Title: Aroma-producing Saccharomyces cerevisiae improved the quality of Dangshan pear (Pyrus spp.) wine through the biosynthesis of key esters
Author: Yang, Hua
Qu, Tong
Liu, JiaoJiao
Zhang, CuiYing
Chen, Ming
Appeared in: Food bioscience
Paging: Volume 69 () nr. C pages p.
Year: 2025
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 21 of 220 found articles
 
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