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Effect of Oleic Acid Supplementation and Microoxygenation on Volatilome of Wine Prepared from Grape Hybrid H27 Using <i>S. cerevisiae</i> MK680910.

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第一作者： Preetiman,Kaur

第一单位： Department of Microbiology, Punjab Agricultural University, Ludhiana, 141004 India.

作者： Preetiman,Kaur ^[1] ; Gurvinder Singh,Kocher ^[1] ; Keshani,Bhushan ^[1]

作者单位： Department of Microbiology, Punjab Agricultural University, Ludhiana, 141004 India. ^[1]

关键词 Gas chromatography mass spectrometry (GC–MS)Microoxygenation (MOX)Response surface methodology (RSM)S. cerevisiae Unsaturated fatty acids (UFAs)

DOI 10.1007/s12088-024-01357-9

PMID 41424896

发布时间 2025-12-22

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Indian journal of microbiology

2025年65卷4期

1961-1971页

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Indian journal of microbiology

2025年65卷4期

1961-1971页

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Effect of Oleic Acid Supplementation and Microoxygenation on Volatilome of Wine Prepared from Grape Hybrid H27 Using <i>S. cerevisiae</i> MK680910.

Indian journal of microbiology

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Indian journal of microbiology

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Effect of Oleic Acid Supplementation and Microoxygenation on Volatilome of Wine Prepared from Grape Hybrid H27 Using <i>S. cerevisiae</i> MK680910.

Indian journal of microbiology

相似文献

同项目论文

Indian journal of microbiology

相关期刊

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