Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation

by Guo-Liang Yan, Guo-Liang Yan, Liang-Liang Duan, Pei-Tong Liu, Pei-Tong Liu, Chang-Qing Duan, Chang-Qing Duan
Published 2019-05-01

Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of <i>Saccharomyces cerevisiae</i> and Aroma Compounds during Red Wine Fermentation

by Pei-Tong Liu, Chang-Qing Duan, Guo-Liang Yan
Published 2019-02-01