Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast
In: Journal of Food Science, Jg. 88 (2023-02-28), S. 1392-1408
Online
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Titel: |
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast
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Autor/in / Beteiligte Person: | Zhu, Hangxin ; Yang, Hongyan ; Zhou, Xianyu ; Li, Huan ; Feng, Ruiqi ; Yuan, Fang ; Pan, Siyi ; Xu, Xiaoyun |
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Zeitschrift: | Journal of Food Science, Jg. 88 (2023-02-28), S. 1392-1408 |
Veröffentlichung: | Wiley, 2023 |
Medientyp: | unknown |
ISSN: | 1750-3841 (print) ; 0022-1147 (print) |
DOI: | 10.1111/1750-3841.16503 |
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