Work

Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae

Year: 2024

Type: article

Source: Food Microbiology

DOI: 10.1016/j.fm.2024.104600

Authors: Zhe Zhang, Xin Wen, Xiaowen Chen, Xu Liu, Zhiyi Gao, Pengfei Bi, Wangsheng Sun, Shiqi Li, Jing Guo

Institution: Northwest A&F University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Key Research and Development Projects of Shaanxi Province

OpenAlex ID: W4400735601

FWCI: 3.501

Cites: 34

Cited by: 18

Related to: 10