Work

Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

Year: 2019

Type: article

Source: International Journal of Food Microbiology

DOI: 10.1016/j.ijfoodmicro.2019.108471

Authors: Jianping Wei, Yuxiang Zhang, Yuwei Wang, Hongmei Ju, Chen Niu, Zihan Song, Yahong Yuan, Tianli Yue

Institutions: Ministry of Agriculture and Rural Affairs, Northwest A&F University, Northwest University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Key Research and Development Program of China

Award: G7531065252

OpenAlex ID: W2995034449

FWCI: 6.984

Cites: 60

Cited by: 136

Related to: 10