Effect of Enzymatic Hydrolysis on Flavor of Banana Wine before and after Fermentation
Due to the high viscosity of banana pulp and the difficulty of extracting juice, banana pulp was pectinase-treated or supplemented with water to prepare enzymatic hydrolysis banana juice and non-enzymatic hydrolysis banana juice, respectively. The changes of physicochemical parameters and volatile c...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-02-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030300 |