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Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains
Saccharomyces paradoxus wine volatile compounds sensory characteristics
2009/3/20
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus...
Production and Recovery of Aroma Compounds Produced by Solid-State Fermentation Using Different Adsorbents
aroma production solid-state fermentation recovery
2009/3/13
Volatile compounds with fruity characteristics were produced by Ceratocystis fimbriata in two different bioreactors: columns (laboratory scale) and horizontal drum (semi-pilot scale). Coffee husk was ...