Preparation of fermentable lingonberry juice through removal of benzoic acid by Saccharomyces cerevisiae yeast

Author: Visti A.   Viljakainen S.   Laakso S.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.36, Iss.6, 2003-01, pp. : 597-602

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Abstract