Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Co-fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae improves flavor in low-alcohol peach beverages

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: 1 February 2026

Source: Food Research International, Volume 225

Author(s): Haiyan Yu, Lei Shi, Chen Chen, Chang Ge, Xin Pan, Qian Chen, Huaixiang Tian

Publication date: 1 February 2026Source: Food Research International, Volume 225Author(s): Haiyan Yu, Lei Shi, Chen Chen, Chang Ge, Xin Pan, Qian Chen, Huaixiang Tian Read More

Related posts:

Default ThumbnailPotassium benzoate-cyclodextrin metal-organic frameworks with multi-dimensional cavities: An adsorbent for removing aldehyde fishy odorants in aquatic products Default ThumbnailStructural characterization and prebiotic activity of oligosaccharides derived from sesame meal produced by different oil extraction methods Default ThumbnailNanogel-encapsulated Rosa roxburghii Tratt fruit polyphenols ameliorated ulcerative colitis by regulating gut microbiota and PI3K/Akt and NF-κB pathways Default ThumbnailPerceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review Default ThumbnailTranscriptional regulation of the bbi gene in Bifidobacterium: Key factors controlling conjugated linoleic acid bioconversion Default ThumbnailNew insights into different structural damages of Bacillus subtilis spores under dry heat, saturated steam, and wet heat
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.