Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations

作者：Haiwei Zhang, Jiachun Li, Xinying Xu, Xiaoxiao Zhang, Wei Lan, Yu Wang, Xueling Gao · 发表于：European Food Research and Technology · 年份：2024 · DOI：10.1007/s00217-024-04581-1 · 被引用次数：13 · 研究领域：Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities、Plant biochemistry and biosynthesis