Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (Cocos nucifera L.) cider
The fermentation process of 'Nam Hom' coconut cider was investigated using two yeast strains: K1-V1116 and EC-1118. During the fermentation period, the Brix and reducing sugar levels exhibited a persistent decline, while the alcohol content continued to escalate. Additionally, a slight dec...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2025-01-01
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| Series: | Beverage Plant Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/bpr-0024-0039 |
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