A fuzzy comprehensive evaluation for selecting yeast for cider making

International Journal of Food Science and Technology

Volumn 43, Issue 1, 2008, Pages 140-144

  Peng, Bangzhu ^a   Yue, Tianli ^a   Yuan, Yahong ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Aroma compounds; Cider; Fuzzy comprehensive evaluation; Sensory evaluation; Yeast

Indexed keywords

SACCHAROMYCES CEREVISIAE;

EID: 37549056234     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01404.x     Document Type: Article

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