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Composition of aroma compounds in fermented apple juice: effect of apple variety,fermentation temperature and inoculated yeast concentration

机译：发酵苹果汁中香气成分的组成：苹果品种的影响，发酵温度和接种酵母浓度

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《ICEF11;International congress on engineering and food》||2183-2184|共2页
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Riekstina-Dolge R.; Kruma Z.; Karklina D.; Seglina D.;
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3. Concentration of fruit juice aroma compound from model multicomponent solution and natural apple juice hydrolate: Optimization and modeling by design of experiment [J] . Dawiec-Lisniewska Anna, Podstawczyk Daria, Witek-Krowiak Anna Journal of food process engineering . 2018,第3期

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4. Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration [C] . Riekstina-Dolge R., Kruma Z., Karklina D., International congress on engineering and food . 2011

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5. Patulin: Surveillance in Michigan apple cider and juice, and factors influencing its production and concentration in apple products. [D] . Harris, Kerri Latrice. 2007

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8. Fresh Deciduous Fruit (Apples, Pears, and Grapes) and Apple Juice Concentrate: World Markets and Trade, January 2009 [R] . 2009

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Composition of aroma compounds in fermented apple juice: effect of apple variety,fermentation temperature and inoculated yeast concentration

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