摘要 : This investigation announces the use of potato pieces as a suitable support for cell immobilization resulting in extremely low temperature wine making. The results showed an increase of the total esters by immobilized cells and re... 展开
作者 | Kandylis P Koutinas AA |
---|---|
作者单位 | |
期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 11 |
语种/中图分类号 | 英语 / S13 |
关键词 | immobilization yeast wine volatiles GC/MS potato activation energy DELIGNIFIED CELLULOSIC MATERIAL CEREVISIAE WINE STRAINS SACCHAROMYCES-CEREVISIAE IMMOBILIZED CELLS VOLATILE COMPOSITION ROOM-TEMPERATURE GLUTEN PELLETS ETHYL-ACETATE STARCH ACETALDEHYDE |
馆藏号 | N2007EPST0002165 |