Stephan Sommer

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine

Influence of Glutathione on Yeast Fermentation Efficiency under Copper Stress

Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Wine Fermentation