Development of new strains for the food industry

Biotechnology Progress

Volumn 12, Issue 2, 1996, Pages 149-163

  Benítez, Tahía ^a   Gasent Ramírez, José María ^a   Castrejón, Francisco ^a   Codón, Antonio C ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; ENZYME KINETICS; FERMENTATION; FLAVORS; FLOCCULATION; FOOD PROCESSING; FRAGRANCES; GENETIC ENGINEERING; STARCH; SUGARS;

ALCOHOL TOLERANCE; AROMA; BREWING; CROPPING RATIO; FERMENTATION RATE; FOOD INDUSTRY; GENETIC MANIPULATION; GLYCOLYTIC ACTIVITY; HOMOTHALLISM; TRISACCHARIDES;

YEAST;

EID: 0030108643     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp960001o     Document Type: Article

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