Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kaki L.f.) fruit wines using different commercial yeast strains of Saccharomyces cerevisiae

Author: Zhu Jian Cai   Niu Yun Wei   Feng Tao   Liu Sheng Jiang   Cheng He Xing   Xu Na   Yu Hai Yan   Xiao Zuo Bing  

Publisher: Taylor & Francis Ltd

ISSN: 1478-6419

Source: Natural Product Research, Vol.28, Iss.21, 2014-11, pp. : 1887-1893

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