研究论文
Research on improving the flavor of greengage wine based on co-cultivation of Torulaspora delbrueckii and Saccharomyces cerevisiae
Zhenghang Ni, Pian Ye, Jian Liu, Jun Huang, Rongqing Zhou
Sichuan University
来源European Food Research and Technology
年份2021
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逐年被引趋势
320
323
25
26
关键指标
7
被引次数 · OpenAlex
0.40
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 37%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
19
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学术脉络
学科主题
生物医学Fermentation and Sensory Analysis
Biochemical and biochemical processes · Horticultural and Viticultural Research
参考文献 19
Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines
被引 54Dai Chen, Shao‐Quan Liu · LWT · 2015
Oenological properties of non-Saccharomyces yeasts associated with wine-making
被引 323Maurizio Ciani, F. Maccarelli · World Journal of Microbiology and Biotechnology · 1997
Influence of oak woods of different geographical origins on quality of wines aged in barriques and using oak chips
被引 75Maria Teresa Frangipane, Diana De Santis, Antonella Ceccarelli · Food Chemistry · 2006
此处列出前 3 条
引用本文 7
Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions
被引 30Shiqi Li, Xiaoshuang Liu, Leran Wang · Critical Reviews in Food Science and Nutrition · 2023
Free amino acids identification and process optimization in greengage wine fermentation and flavor formation
被引 23Xin Yan, Shu Li, Tingyao Tu · Journal of Food Science · 2023
Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead
被引 20Alexandra-Costina Avîrvarei, Carmen Rodica Pop, Elena Mudura · Antioxidants · 2023
按被引量排序，此处列出前 3 条