Aroma formation by immobilized yeast cells in fermentation processes-Reference-Cited by-同舟云学术

Aroma formation by immobilized yeast cells in fermentation processes

Published:2014-09 Issue: Volume: Page:n/a-n/a
ISSN:0749-503X
Container-title:Yeast
language:en
Short-container-title:Yeast

Author:

Nedović V.¹,Gibson B.²,Mantzouridou Th.F.³,Bugarski B.⁴,Djordjević V.⁴,Kalušević A.¹,Paraskevopoulou A.³,Sandell M.⁵,Šmogrovičová D.⁶,Yilmaztekin M.⁷

Affiliation:

1. University of Belgrade; Faculty of Agriculture, Department of Food Technology; Nemanjina 6 11080 Belgrade-Zemun Serbia

2. VTT Technical Research Centre of Finland; Tietotie 2, P.O. Box 1000 FI-02044 VTT Espoo Finland

3. Aristotle University of Thessaloniki; Laboratory of Food Chemistry and Technology, School of Chemistry; 54124 Thessaloniki Greece

4. University of Belgrade; Faculty of Technology and Metallurgy, Department of Chemical Engineering; Karnegijeva 4 11000 Belgrade Serbia

5. University of Turku; Functional Foods Forum; FI-20014 Turku Finland

6. Slovak University of Technology in Bratislava; Faculty of Chemical and Food Technology, Department of Biochemical Technology; Radlinského 9 812 37 Bratislava Slovak Republic

7. Inonu University; Faculty of Engineering, Department of Food Engineering; 44280 Malatya Turkey

Publisher

Wiley

Subject

Genetics,Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

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