Multi-omics analyses of the mechanism for formation of key aroma-active compounds in blood orange wine fermented by Pichia kudriavzevii
Fuente: Food Research International
Publication date: December 2024Source: Food Research International, Volume 198Author(s): Shuxun Liu, Ying Lou, Yan Zhao, Yuling Cai, Mingfeng Cao, Yixian Li, Ping Li, Qing Gu