Production of an alcoholic beverage by fermentation of whey permeate with Kluyveromyces fragilis II: Aroma composition

Journal of the Institute of Brewing

Volumn 106, Issue 6, 2000, Pages 377-382

  Parrondo, J ^a   Garcia, L A ^a   Diaz, M ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

Author keywords

Acetaldehyde; Batch culture; Continuous culture; Ethyl acetate, 1 propanol, 2 methyl 1 propanol, 2 methyl 1 butanol, 3 methyl 1 butanol; Kluyveromyces fragilis; Whey permeate

Indexed keywords

BACTERIA (MICROORGANISMS); KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS;

EID: 0034344996     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2000.tb00528.x     Document Type: Article

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