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Multi-omics analyses of the mechanism for formation of key aroma-active compounds in blood orange wine fermented by Pichia kudriavzevii

Shuxun Liu; Ying Lou; Yan Zhao; Yuling Cai; Mingfeng Cao; Yixian Li; Ping Li; Qing Gu
Food Research International · Vol. 198 · pp. 115321 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume198
Pages115321
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.115321
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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