Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts
| Autor: | Saini, Shania, Laaksonen, Oskar, Liu, Shuxun, Yang, Baoru, Kelanne, Niina |
|---|---|
| Zdroj: | In Food Bioscience December 2024 62 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect