Cashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeast-Reference-Cited by-同舟云学术

Cashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeast

Published:2020-05 Issue: Volume:126 Page:109291
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Rêgo Ester Seixas Bullé,Rosa Carlos Augusto,Freire Ana Luiza,Machado Ana Maria de Resende,Gomes Fátima de Cássia Oliveira,Costa Ayslan Santos Pereira da,Mendonça Marcelo da Costa,Hernández-Macedo Maria Lucila,Padilha Francine Ferreira

Funder

Fundação de Apoio à Pesquisa e à Inovação Tecnológica do Estado de Sergipe

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Elsevier BV

Subject

Food Science

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4. Impact of mixed Torulaspora delbrueckii -Saccharomyces cerevisiae culture on high-sugar fermentation;Bely;International Journal of Food Microbiology,2008

5. Invertase of Saccharomyces cerevisiae SAA-612: Production, characterization and application in synthesis of fructo-oligosaccharides;Bhalla;LWT,2017

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