Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives-Reference-Cited by-同舟云学术

Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives

Published:2020-07-21 Issue:7 Volume:40 Page:930-950
ISSN:0738-8551
Container-title:Critical Reviews in Biotechnology
language:en
Short-container-title:Critical Reviews in Biotechnology

Author:

Valdez Castillo Mariana¹,Laxman Pachapur Vinayak¹,Brar Satinder Kaur¹²,Naghdi Mitra¹,Arriaga Sonia³,Ávalos Ramirez Antonio¹⁴

Affiliation:

1. Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada

2. Department of Civil Engineering, Lassonde School of Engineering, York University, Toronto, Canada

3. División de Ciencias Ambientales, Instituto Potosino de Investigación Científica y Tecnológica (IPICyT), San Luis Potosí, México

4. Centre National en Électrochimie et en Technologies Environnementales Inc, Shawinigan, Canada

Funder

Fond de recherché du Québec – Nature et technologies

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/07388551.2020.1792407

Reference132 articles.

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5. Cheese whey management: A review

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