Aroma formation by immobilized yeast cells in fermentation processes

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0061|32|1|173-216

ISSN： 0749-503x

Source： YEAST, Vol.32, Iss.1, 2015-01, pp. : 173-216

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

Kinetic analysis of ethanol production from glucose fermentation by yeast cells immobilized onto ceramic supports

By   Kennedy John F.   Knill Charles J.  

Journal of Biomaterials Science, Polymer Edition, Vol. 7, Iss. 12, 1996-01 ,pp. : 1119-1126

Taylor & Francis Ltd

Access to resources Recommend Favorite

Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae

By  

YEAST, Vol. 32, Iss. 1, 2015-01 ,pp. : 271-279

John Wiley & Sons Inc

Access to resources Recommend Favorite

Immobilized catalase‐containing yeast cells: Preparation and enzymatic properties

By  

BIOTECHNOLOGY & BIOENGINEERING, Vol. 22, Iss. 10, 1980-10 ,pp. : 2191-2205

John Wiley & Sons Inc

Access to resources Recommend Favorite

Yeast Proteome Variations Reveal Different Adaptive Responses to Grape Must Fermentation

By Blein-Nicolas Mlisande  

Molecular Biology and Evolution, Vol. 30, Iss. 6, 2013-06 ,pp. : 1368-1383

Oxford University Press

Access to resources Recommend Favorite

Impact of yeast starter formulations on the production of volatile compounds during wine fermentation

By  

YEAST, Vol. 32, Iss. 1, 2015-01 ,pp. : 245-256

John Wiley & Sons Inc

Access to resources Recommend Favorite