Performance of unpublished commercial yeasts in alcoholic fermentation, phenolic compounds, volatiles, and free amino acids profiles of cv. ‘Rosa’ mango wine

Food Chemistry 2026

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Authors: Bruno Silva Dantas, Tainara Araújo Amorim, Larissa Íris da Silva Monteiro, Ana Beatriz Martins da Silva, Arão Cardoso Viana, Maria Terezinha Santos Leite Neta, Marciane Magnani, Marcos dos Santos Lima
DOI: 10.1016/j.foodchem.2026.148078
Cited by: 0
References: 27

Fields of Study & Subjects

Fermentation and Sensory Analysis Yeasts and Rust Fungi Studies Biochemical and biochemical processes

Publication details

Journal / source
Food Chemistry
Volume
505
Pages
148078–148078
Publication date
19 January 2026
Language
EN