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Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
Composition of volatile compounds and concentrations of sugars and organic acids were studied in apple ciders produced with <i>Saccharomyces cerevisiae</i> and <i>Schizosaccharomyces pombe</i> yeasts using eleven different ...