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Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation
<p>The profile of volatile compounds was investigated using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME–GC–MS) during bilberry juice fermentation with nine non-Saccharomyces ...