SACCHAROMYCES | Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

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SACCHAROMYCES | Saccharomyces cerevisiae

Published:2014 Issue: Volume: Page:309-315
ISSN:
Container-title:Encyclopedia of Food Microbiology
language:
Short-container-title:

Author:

Stewart G.G.

Publisher

Elsevier

Reference13 articles.

1. Development of new strains for the food industry;Benitez;Biotechnological Progress,1996

2. Spoilage yeasts;Fleet;Critical Reviews in Biotechnology,1992

3. Wine;Fleet,1997

4. The Carlsberg Laboratory 1876–1976;Holter,1976

5. The Yeasts, a Taxonomic Study,2011

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder;Food Science and Technology International;2024-07-21

2. The roles of Saccharomyces cerevisiae on the bioaccessibility of phenolic compounds;World Journal of Microbiology and Biotechnology;2024-05-30

3. Regulation of Growth, Feed Intake, Body Composition, Digestive Enzymes, Antioxidant and Haemato-Immunological Response in Post-Smolt, Coho Salmon (Oncorhynchus Kisutch) Fed Dry Active Yeast (Saccharomyces Cerevisiae);2024

4. Sourdough-Based Starter Cultures for Fermentation in Agri-food Industry;Sourdough Microbiota and Starter Cultures for Industry;2024

5. A review article on the microbes used for industrial and waste water treatment purposes;Indian Journal of Microbiology Research;2023-12-15

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