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Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape

Xuewei Shi1, Fusheng Chen, Ya'nan Xu

  • 1a College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070 , Hubei Province , P.R. China.

Natural Product Research
|February 14, 2015
PubMed

Keywords:
alternaria genusgas chromatography–mass spectrometryhansenula genusnon-Saccharomyces cerevisiaewine aroma

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