scholarly journals Physicochemical property changes during the fermentation of longan (Dimocarpus longan) mead and its aroma composition using multiple yeast inoculations

2013 ◽  
Vol 119 (4) ◽  
pp. 303-308 ◽  
Author(s):  
Chien-Hao Chen ◽  
Yi-Lin Wu ◽  
Diana Lo ◽  
Ming-Chang Wu
2021 ◽  
Author(s):  
Chun Li ◽  
xiaoqian chen ◽  
Jin Zhao ◽  
ZIXAUN GU ◽  
Jiajia Rao ◽  
...  

The aim of this study was to evaluate the physicochemical properties and aroma changes of yellow pea flours fermented by five lactic acid bacteria (LAB) including two Lactiplantibacillus, two Lactobacillus,...


2012 ◽  
Vol 90 (3) ◽  
pp. 541-548 ◽  
Author(s):  
Yardfon Tanongkankit ◽  
Naphaporn Chiewchan ◽  
Sakamon Devahastin

BioResources ◽  
2012 ◽  
Vol 7 (4) ◽  
Author(s):  
Noor Seribainun Hidayah Md Yunos ◽  
Azhari Samsu Baharuddin ◽  
Khairul Faezah Md Yunos ◽  
M. Nazli Naim ◽  
Haruo Nishida

BioResources ◽  
2012 ◽  
Vol 7 (2) ◽  
Author(s):  
Ezyana Kamal Bahrin ◽  
Azhari Samsu Baharuddin ◽  
Mohamad Faizal Ibrahim ◽  
Mohamad Nafis Abdul Razak ◽  
Alawi Sulaiman ◽  
...  

Fuel ◽  
2018 ◽  
Vol 219 ◽  
pp. 62-68 ◽  
Author(s):  
Jianbing Gao ◽  
Guohong Tian ◽  
Chaochen Ma ◽  
Junyan Chen ◽  
Liyong Huang

2011 ◽  
Vol 20 (1) ◽  
pp. 137-142 ◽  
Author(s):  
Hee-Sun Kim ◽  
Myung-Ryun Han ◽  
Ae-Jung Kim ◽  
Myung-Hwan Kim

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