Effect of nutrition variables on solid state alcoholic fermentation of apple pomace by yeasts-Reference-Cited by-同舟云学术

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Effect of nutrition variables on solid state alcoholic fermentation of apple pomace by yeasts

Published:1990 Issue:1 Volume:50 Page:55-62
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Gupta L K,Pathak G,Tiwari R P

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference14 articles.

1. 1939 Fruit Juices and Related Products (1st edn). Technical Communication No 11, Imperial Bureau of Horticulture and Plantation of Crops, East Malling, Kent.

2. Colorimetric Method for Determination of Sugars and Related Substances

3. Phosphorylated Proteins as Physiological Effectors

Cited by 10 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. Preparation, chemical profiles, antioxidative activities, and angiotensin‐converting enzyme 2 inhibitory effect of date fruit vinegar;Journal of Food Science;2023-11-27

2. RETRACTED: Utility of apple pomace as a substrate for various products: A review;Food and Bioproducts Processing;2012-10

3. Production of Bioethanol from Food Industry Waste: Microbiology, Biochemistry and Technology;Biomass Conversion;2012

4. Utilization of By-Products of Fruit and Vegetable Processing;Handbook of Postharvest Technology;2003-01-22

5. Isolation and identification of procyanidins in apple pomace;Food Chemistry;1999-03

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