Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts
نویسندگان
چکیده
Pin-Rou Lee1, Irene Siew-May Chong1, Bin Yu2, Philip Curran2 and Shao-Quan Liu1,3* Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, Republic of Singapore Firmenich Asia Pte Ltd, 10 Tuas West Rd, 638377 Singapore, Republic of Singapore National University of Singapore, Suzhou Research Institute, NUSRI, 377 Linquan Street, Suzhou, 215123 Jiangsu, PR China
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تاریخ انتشار 2013