- 學位論文
探討果膠分解酵母菌與Saccharomyces cerevisiae P13共發酵對桑葚酒化學及香氣成分之影響
Effects of co-fermentation with an isolated pectinolytic yeast and Saccharomyces cerevisiae P13 on chemical compositions and aroma compounds of mulberry wine
若您是本文的作者，可授權文章由華藝線上圖書館中協助推廣。
並列摘要
參考文獻
A.O.A.C. Official method 982.10. 1985. Alcohol by volume in distilled liquors densitometric method.
Akbulut, M., and Özcan, M. M. 2009. Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (Boiled mulberry juice) Samples. International journal of food sciences and nutrition 60: 231-239.
Ali, M. N., and Khan, M. M. 2014. Screening, identification and characterization of alcohol tolerant potential bioethanol producing yeasts. Curr res microbiol biotechnol 2: 316-324.
Angumeenal, A. R., and Venkappayya, D. 2013. An overview of citric acid production. LWT food science and technology 50: 367-370.
Arribas, M., Victoria M., and María, C. P. 2009. Wine chemistry and biochemistry. Springer science publishers.
延伸閱讀
- 蔡青霖（2007）。酵母菌 Pichia pastoris 中表現之重組水稻蔗糖合成酶 RSuS1 及 RSuS3 之性質探討〔碩士論文，國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342/NTU.2007.10580
- 劉金茹（2015）。I.S-腺苷-L-甲硫氨酸產品品質管制研究II.番荔枝科暗羅屬Polyalthia parviflora styryllactones及其生物活性研究〔博士論文，高雄醫學大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0011-0407201515355300
- 黃麗螢（2010）。以Aspergillus niger NCH-318生產聚甘露糖酶最適條件及誘導特性探討暨聚甘露糖水解產物之益生效果〔碩士論文，中臺科技大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0099-1901201112022907
- 温譽鈴、陳錦樹（2013）。Effects of Solid State Fermentation Treatment on Enhancing Antimicrobial Activity and Polyphenolic Substance Content of Chinese Herbal Medicinal Residues。農林學報，62(2)，93-110。https://doi.org/10.30089/JAF.201306_62(2).0001
- 許奕民（2021）。Exploration of gene diversity of xylose alcoholic fermentation gene and oxygen dependent metabolic pathway mode in xylose fermentation by yeast Scheffersomyces stipitis〔碩士論文，國立清華大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0016-0203202211550565