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

Food Research International

Volumn 36, Issue 6, 2003, Pages 597-602

  Visti, Arto ^a   Viljakainen, Sanna ^a   Laakso, Simo ^a  

^a AALTO UNIVERSITY   (Finland)

Author keywords

Acidity reduction; Benzoic acid; Fermentation; Lingonberry; Saccharomyces cerevisiae; Vaccinium vitis idaea; Yeast

Indexed keywords

PH EFFECTS; SOLUTIONS; YEAST;

BENZOIC ACID;

FOOD PROCESSING;

IDAEA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VACCINIUM; VACCINIUM VITIS-IDAEA; VITIS;

EID: 0037691661     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(03)00007-3     Document Type: Article

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