The microsphere of sodium alginate-chitosan-Pichia kudriavzevii enhanced esterase activity to increase the content of esters in Baijiu solid-state fermentation-Reference-Cited by-同舟云学术

The microsphere of sodium alginate-chitosan-Pichia kudriavzevii enhanced esterase activity to increase the content of esters in Baijiu solid-state fermentation

Published:2023-05 Issue: Volume:407 Page:135154
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Jiaqing,Qiao Cailin,Wang Xinrou,Gao Yuwei,Zhao Jinsong,Luo Huibo,Wang Yongzhong,Hou Changjun,Huo Danqun

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. Immobilization of Saccharomyces cerevisiae on nylon-6 nanofibrous membranes for grape juice fermentation;Armani;Lwt-Food Science and Technology,2019

4. Yeast cells in double layer calcium alginate-chitosan microcapsules for sparkling wine production;Benucci;Food Chemistry,2019

5. Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine;Berbegal;Food Microbiology,2019

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