Changes in the chemical composition of orange juice during growth of Saccharomyces cerevisiae and Gluconobacter oxydans-Reference-Cited by-同舟云学术

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Changes in the chemical composition of orange juice during growth of Saccharomyces cerevisiae and Gluconobacter oxydans

Published:1995-02 Issue: Volume:12 Page:117-124
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Cancalon P.F.,Parish M.E.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference20 articles.

1. Yeasts: characteristics and identification;Barnett,1990

2. Comparison of oligosaccharide generated during sucrose inversion and citrus juice fermentation;Cancalon,1992

3. Oligosaccharide generation in acidic sugar media;Cancalon;J. Assoc. Off. Anal. Chem. Intern.,1993

4. Genus II. Gluconobacter;De Ley,1984

5. Developmental transition from enzymatic to acid hydrolysis of sucrose in acid limes (Citrus aurantifolia);Echeverria;Plant Physiol.,1990

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