Fine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation

作者：Cai-Lin Kong, Na Ma, Jian Yin, Hongyu Zhao, Yongsheng Tao · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2020.128897 · 被引用次数：44 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Biochemical and biochemical processes