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Effects of the Mixed Fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae on the Non-Volatile and Volatile Compounds and the Antioxidant Activity in Golden Dried Longan Wine

Kanokchan Sanoppa 1, Tzou-Chi Huang 2 and Ming-Chang Wu 1*

1Department of Food science, College of Agriculture, National Pingtung University of Science and Technology, 2Department of Biological Science and Technology, College of Agriculture, National Pingtung University of Science and Technology, 3Department of Food science, College of Agriculture, National Pingtung University of Science and Technology

MBL All Issue
Vol.52 No.4
December 28, 2024
eISSN 2234-7305
pISSN 1598-642X

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