Contribution of different natural yeasts to the aroma of two alcoholic beverages

World Journal of Microbiology and Biotechnology

Volumn 19, Issue 3, 2003, Pages 297-304

  Mingorance Cazorla, L ^a   Clemente Jimenez J M ^a   Martinez Rodriguez S ^a   Las Heras Vazquez F J ^a   Rodriguez Vico F ^a  

^a UNIVERSITY OF ALMERÍA   (Spain)

Author keywords

Aroma; Non Saccharomyces; Orange juice; Volatile production; Wine

Indexed keywords

CLAVISPORA; CLAVISPORA LUSITANIAE; HANSENIASPORA; HANSENIASPORA UVARUM; PICHIA; PICHIA ANOMALA; PICHIA FERMENTANS; RHODOTORULA MUCILAGINOSA; SACCHAROMYCES; VITIS SP.;

EID: 0037910304     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1023662409828     Document Type: Article

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