Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on t...
Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead
About this item
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Author / Creator
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title
Language
English
Formats
Publication information
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Subjects
More information
Scope and Contents
Contents
The sensory quality of fermented beverages, such as mead, is directly related to the raw material, microorganisms, and production process. The aim of this study was to evaluate the impact of
Saccharomyces cerevisiae
as single inoculum and co-inoculated with
Meyerozyma caribbica
on the physicochemical and sensory quality of mead. The mea...
Alternative Titles
Full title
Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead
Authors, Artists and Contributors
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Primary Identifiers
Record Identifier
TN_cdi_crossref_primary_10_1007_s00217_020_03563_3
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1007_s00217_020_03563_3
Other Identifiers
ISSN
1438-2377
E-ISSN
1438-2385
DOI
10.1007/s00217-020-03563-3
