Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae
Fuente: Food Microbiology
Publication date: December 2024Source: Food Microbiology, Volume 124Author(s): Zhe Zhang, Xin Wen, Xiaowen Chen, Xu Liu, Zhiyi Gao, Pengfei Bi, Wangsheng Sun, Shiqi Li, Jing Guo