Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider
This study utilized Torulaspora delbrueckii and Saccharomyces cerevisiae for apple cider fermentation experiments. By comparing the differences in organic acids and volatile flavor compounds between mixed fermentation and fermentation with only Saccharomyces cerevisiae, the impact of Torulaspora del...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010319 |
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