Kinetics of acetals and esters formation during alcoholic fermentation of various starchy raw materials with application of yeasts Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Kinetics of acetals and esters formation during alcoholic fermentation of various starchy raw materials with application of yeasts Saccharomyces cerevisiae

Published:2006-02 Issue:3 Volume:72 Page:242-246
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kłosowski Grzegorz,Czupryński Boguslaw

Publisher

Elsevier BV

Subject

Food Science

Reference9 articles.

1. The technology of wine making;Amerine,1972

2. Application of capillary gas chromatography for the complex analysis of by-products in high vines;Kłosowski,2001

3. Kłosowski, G., Czupryński, B., Kotarska, K., & Wolska, M. (2003). Characteristics of chemical pollutions making worse the quality of Raw spirit (Part 1)”. In Przemysł Fermentacyjny i Owocowo-Warzywny, (Scientific–Technical Magazine for Fermentation and Fruit & Vegetable Industry), t.47, no. 6, pp. 20–21.

4. Kłosowski, G., Czupryński, B., Kotarska, K., & Wolska, M. (2003). Characteristics of chemical pollutions making worse the quality of Raw spirit (Part 2). In Przemył Fermentacyjny i Owocowo-Warzywny, (Scientific–Technical Magazine for Fermentation and Fruit & Vegetable Industry), t.47, no. 9, pp. 37–38.

5. “Monitoring of sugar substrates utilization by D-2 and As-4 yeasts and kinetics of by-products formation during alcoholic fermentation of rye and corn mashes”;Kłosowski;Poland Journal of Food and Nutrition Science,2001

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