Aroma enhancement of cherry juice and wine using exogenous glycosidases from mould, yeast and lactic acid bacteria.
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DOI: 10.1016/j.foodchem.2017.05.120
Abstract: This study investigates the collateral activity of glycosidases in commercial pectinase preparations, and the release of aromas from their glycosidic counterparts in model cherry juices. It also examines possibilities for further enzymatic flavor modifications to… read more here.
Keywords: cherry; aroma enhancement; juice wine; cherry juice ... See more keywords