Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation-Reference-Cited by-同舟云学术

Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation

Published:2017-10-25 Issue:3 Volume:53 Page:812-818
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhou Yongjing¹,Yang Huirong¹,Zong Xuyan²,Cui Chun¹^ORCID,Mu Lixia³,Zhao Haifeng¹^ORCID

Affiliation:

1. School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China

2. Liquor Making Biological Technology and Application of key laboratory of Sichuan Province; Sichuan University of Science and Engineering; Zigong 643000 China

3. Sericultural& Agri-Food Research Institute; Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Science and Technology Project of Guangdong Province

Fundamental Research Funds for the Central Universities

Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13657/fullpdf