Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice
G.A. Morán-Marroquín, J. Córdova, J.O. Valle-Rodríguez, M. Estarrón-Espinosa, D.M. Díaz-MontañoVolume:
151
Year:
2011
Language:
english
Pages:
6
DOI:
10.1016/j.ijfoodmicro.2011.08.008
File:
PDF, 325 KB
english, 2011