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2006•Developments in food scienceRequires access

Effect of malolactic fermentation on the volatile aroma compounds in four sea buckthorn varieties

Katja Tiitinen, Marjatta Vahvaselkä, M. Hakala, Simo Laakso, Heikki Kallio

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Key concepts: Malolactic fermentation, Ethyl hexanoate, Chemistry, Aroma, Ethyl acetate, Fermentation, Food science, Ethyl lactate

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Effect of malolactic fermentation on the volatile aroma compounds in four sea buckthorn varieties — Research Paper | ScholarLens