Exploring the Potentials of Indigenous Saccharomyces Cerevisiae and Pichia Kudriavzevii for Enhancing Flavour and Aromatic Characteristics in Apricot Wines
Food Chemistry X(2025)
Key words
Apricot wine,Indigenous yeasts,Pichia kudriavzevii,Microbial interactions,Volatile compounds,Aromatic characteristics
AI Read Science
Must-Reading Tree
Example

Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined