Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts

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作者：
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, Singapore 117543, Singapore [1 ]
不详 [2 ]
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来源：
Int. J. Food Sci. Technol. | / 10卷 / 2032-2041期
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Compilation and indexing terms; Copyright 2025 Elsevier Inc;
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摘要：
Value engineering - Volatile fatty acids - Wine - Fermentation - Cell culture - Esters - Volatile organic compounds - Cell proliferation - Butyric acid
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