Multi‐Cereal Beverage Fermented by Lactobacillus Helveticus and Saccharomyces Cerevisiae

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|6|M1259-M1265

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.6, 2015-06, pp. : M1259-M1265

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Fermented sugarcane and pineapple beverage produced using Saccharomyces cerevisiae and non‐Saccharomyces yeast

By  

JOURNAL OF THE INSTITUTE OF BREWING, Vol. 121, Iss. 2, 2015-04 ,pp. : 262-272

John Wiley & Sons Inc

Access to resources Recommend Favorite

The nutritional, biochemical and health effects of makgeolli – a traditional Korean fermented cereal beverage

By  

JOURNAL OF THE INSTITUTE OF BREWING, Vol. 121, Iss. 4, 2015-10 ,pp. : 457-463

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of branched‐chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 12, 2015-12 ,pp. : 2519-2528

John Wiley & Sons Inc

Access to resources Recommend Favorite

Fermented beverage emulsion based on donkey milk with sunflower oil

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 12, 2015-12 ,pp. : 2644-2652

John Wiley & Sons Inc

Access to resources Recommend Favorite

Expression of monellin in a food‐grade delivery system in Saccharomyces cerevisiae

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 13, 2015-10 ,pp. : 2646-2651

John Wiley & Sons Inc

Access to resources Recommend Favorite