Cashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeast

Publication date: Available online 18 March 2020Source: LWTAuthor(s): Ester Seixas Bullé Rêgo, Carlos Augusto Rosa, Ana Luiza Freire, Ana Maria de Resende Machado, Fátima de Cássia Oliveira Gomes, Ayslan Santos Pereira da Costa, Marcelo da Costa Mendonça, Maria Lucila Hernández- Macedo, Francine Ferreira Padilha
Source: LWT Food Science and Technology - Category: Food Science Source Type: research