Dynamics of volatile compounds during longan juice fermentation by three yeasts from the genus williopsis

Acta Alimentaria

Volumn 40, Issue 3, 2011, Pages 385-395

  Trinh, T T T ^a   Yu, B ^b   Curran, P ^b   Liua, S Q ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Firmenich Asia Pte Ltd   (Singapore)

Author keywords

Fermentation; Flavour; Longan wine; Williopsis; Yeasts

Indexed keywords

DIMOCARPUS LONGAN; SACCHAROMYCES; WILLIOPSIS; WILLIOPSIS CALIFORNICA; WILLIOPSIS SATURNUS; WILLIOPSIS SATURNUS VAR. MRAKII; WILLIOPSIS SATURNUS VAR. SATURNUS;

EID: 81255210983     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.40.2011.3.9     Document Type: Article

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