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Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars

Tietueen suppeat tiedot
dc.contributor.authorHe, Wenjia
dc.contributor.authorLiu, Shuxun
dc.contributor.authorHeponiemi, Paulina
dc.contributor.authorHeinonen, Maarit
dc.contributor.authorMarsol-Vall, Alexis
dc.contributor.authorMa, Xueying
dc.contributor.authorYang, Baoru
dc.contributor.authorLaaksonen, Oskar
dc.contributor.departmentid4100210210
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2020-12-21T11:33:23Z
dc.date.accessioned2025-05-28T13:30:28Z
dc.date.available2020-12-21T11:33:23Z
dc.date.issued2021
dc.description.vuosik2021
dc.format.bitstreamfalse
dc.format.pagerange13 p.
dc.identifier.olddbid489313
dc.identifier.oldhandle10024/546773
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/23923
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline1182
dc.okm.discipline4111
dc.okm.internationalcopublicationon
dc.okm.openaccess0 = Ei vastausta
dc.okm.selfarchivedei
dc.publisherApplied Science Publishers.
dc.relation.articlenumber128833
dc.relation.doi10.1016/j.foodchem.2020.128833
dc.relation.ispartofseriesFood chemistry
dc.relation.issn0308-8146
dc.relation.issn1873-7072
dc.relation.volume345
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/546773
dc.subject.ysoapple cultivar
dc.subject.ysocider (alcoholic beverages)
dc.subject.ysoyeast
dc.subject.ysosensory quality
dc.subject.ysovolatile compounds
dc.subject.ysoschisosaccharomyces pombe
dc.teh41001-00003600
dc.titleEffect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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