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Shuxun Liu

Zhejiang Gongshang University

SCHOLARLY PAPERS

2

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47

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0

Scholarly Papers (2)

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1.

Chemical and Sensory Characteristics of Lingonberry (Vaccinium Vitis-Idaea) Alcoholic Beverages Produced Using Saccharomyces Cerevisiae, Torulaspora Delbrueckii and Metschnikowia Pulcherrima Yeasts

Number of pages: 39 Posted: 12 Aug 2024
Shania Saini, Oskar Laaksonen, Shuxun Liu, Baoru Yang and Niina M. Kelanne
University of Turku, University of Turku, Zhejiang Gongshang University, University of Turku and University of Turku
Downloads 31 (1,304,549)

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benzoic acid, flavour, lingonberry alcoholic beverage, Sensory evaluation, volatiles, yeast fermentation

2.

Comparison of Phenolic Composition and Sensory Quality Among Pear Beverages Made by Saccharomyces Cerevisiae and Torulaspora Delbrueckii

Number of pages: 42 Posted: 28 Feb 2023
Wenjia He, Ye Tian, Shuxun Liu, Laura Vaateri, Xueying Ma, Tuuli Haikonen, Baoru Yang and Oskar Laaksonen
University of Turku, University of Turku, Zhejiang Gongshang University, University of Turku, affiliation not provided to SSRN, Natural Resources Institute Finland, University of Turku and University of Turku
Downloads 16 (1,491,251)

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Pear, alcoholic beverages, phenolic compositions, sensory properties, Saccharomyces cerevisiae, Torulaspora delbrueckii