Investigation of chemical quality of sugarcane (Saccharum officinarum l.) wine during fermentation by Saccharomyces cerevisiae

Journal of Food Quality

Volumn 33, Issue 2, 2010, Pages 248-267

  Tzeng, Daw I ^a,b   Chia, Yi Chen ^a   Tai, Chao Ying ^a   Ou, Andi Shau Mei ^b,c  

^a TAJEN UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^c CENTRAL TAIWAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

SACCHAROMYCES CEREVISIAE; SACCHARUM OFFICINARUM;

EID: 77952938363     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2010.00305.x     Document Type: Article

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