Effect of different fermentation conditions on the kinetic parameters and production of volatile compounds during the elaboration of a prickly pear distilled beverage-Reference-Cited by-同舟云学术

Effect of different fermentation conditions on the kinetic parameters and production of volatile compounds during the elaboration of a prickly pear distilled beverage

Published:2006-08-17 Issue:11 Volume:33 Page:921-928
ISSN:1367-5435
Container-title:Journal of Industrial Microbiology & Biotechnology
language:en
Short-container-title:J Ind Microbiol Biotechnol

Author:

Arrizon J.,Calderón C.,Sandoval G.

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Link

http://link.springer.com/content/pdf/10.1007/s10295-006-0153-9.pdf

Reference36 articles.

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2. Barbera G, Inglese P, La Mantia T (1994) Seed content and fruit characterization in cactus pear (Opuntia ficus-indica Mill.). Sci Hortic 58:161–165

3. Berthels NJ, Cordero-Otero RR, Bauer FF, Thevelin JM, Pretorious IS (2004) Discrepancy in glucose and fructose utilization during fermentation by Saccharomyces cerevisiae wine yeast strains. FEMS Yeast Res 4:683–689

4. Boehringer P, Jacob L (1964) The determination of alcohol using chromic acid. Zeitschr Flussinges Abst 31:233–236

5. Boulanger R, Crouzet J (2001) Changes of volatile compounds during heating of bacuri pulp. J Agric Food Chem 49:5911–5915

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