Growth kinetics and fermentation properties of autochthonous yeasts in pineapple juice fermentation for starter culture development

Author:

Chanprasartsuk On-ong,Prakitchaiwattana Cheunjit

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference62 articles.

1. Electrodialytic removal of nitrate from pineapple juice: effect on selected physicochemical properties, amino acids, and aroma components of the juice;Ackarabanpojoue;J. Food Sci.,2015

2. Amino acid profile as a feasible tool for determination of the authenticity of fruit juices;Asadpoor;Adv. Pharm. Bull.,2014

3. Evaluation of the performance of a yeast isolate from Nigerian palm wine in wine production from pineapple fruits;Ayogu;Bioresour. Technol.,1999

4. Yeasts: Characteristics And Identification;Barnett,2000

5. Studies on yeast differentiation using organic acid metabolites. Part 1. Development of methodology using high performance liquid chromatography;Bell;J. Inst. Brew.,1991

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