Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakii

South African Journal of Enology and Viticulture

Volumn 32, Issue 2, 2011, Pages 220-228

  Lee, P R ^a   Yu, B ^b   Curran, P ^b   Liu, S Q ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Firmenich Asia Pte Ltd   (Singapore)

Author keywords

Aroma; Fermentation; Papaya wine; Williopsis

Indexed keywords

CARICA PAPAYA; WILLIOPSIS; WILLIOPSIS SATURNUS VAR. MRAKII;

EID: 84863237729     PISSN: 0253939X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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