Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar

LWT

Volumn 84, Issue , 2017, Pages 753-763

  Chen, Yang ^a   Huang, Yao ^a   Bai, Ye ^a   Fu, Caixia ^b   Zhou, Mengzhou ^a   Gao, Bing ^a   Wang, Chao ^a   Li, Dongsheng ^a   Hu, Yong ^a   Xu, Ning ^a  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b China Yangtze Power Co   (China)

Author keywords

Citrus vinegar; Lactobacillus plantarum; Mixed cultures; Saccharomyces cerevisiae; Sensory attributes

Indexed keywords

ACETIC ACID; BACILLI; FERMENTATION; PHYSICOCHEMICAL PROPERTIES; SENSORY ANALYSIS;

ALCOHOLIC FERMENTATION; ANTI-OXIDANT ACTIVITIES; CITRUS VINEGAR; ECONOMIC BENEFITS; LACTOBACILLUS PLANTARUM; MIXED CULTURES; SENSORY ATTRIBUTES; SENSORY PROPERTIES;

YEAST;

EID: 85021305751     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.06.032     Document Type: Article

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