Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey-Reference-Cited by-同舟云学术

Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey

Published:2022-01 Issue:1 Volume:105 Page:83-96
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Gantumur Munkh-Amgalan,Sukhbaatar Narantuya,Qayum Abdul,Bilawal Akhunzada,Tsembeltsogt Batsukh,Oh Kwang-Chol,Jiang Zhanmei,Hou Juncai

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference63 articles.

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3. Development of a novel whey beverage by fermentation with kefir granules. Effect of various treatments;Athanasiadis;Biotechnol. Prog.,2004

4. Improvement of galactose uptake in Saccharomyces cerevisiae through overexpression of phosphoglucomutase: Example of transcript analysis as a tool in inverse metabolic engineering;Bro;Appl. Environ. Microbiol.,2005

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