Corn starch gel for yeast cell entrapment. A view for catalysis of wine fermentation

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 24, 2008, Pages 12037-12045

  Kandylis, Panagiotis ^a   Goula, Amalia ^a   Koutinas, Athanasios A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

Author keywords

Activation energy; Corn starch gel; GC MS; Immobilization; Volatiles; Wine

Indexed keywords

SACCHAROMYCES CEREVISIAE; VITACEAE; ZEA MAYS;

ALCOHOL; ESTER; STARCH;

ARTICLE; CATALYSIS; CHEMISTRY; FERMENTATION; IMMOBILIZED CELL; KINETICS; MAIZE; METABOLISM; SACCHAROMYCES CEREVISIAE; VOLATILIZATION; WINE;

CATALYSIS; CELLS, IMMOBILIZED; ESTERS; ETHANOL; FERMENTATION; KINETICS; SACCHAROMYCES CEREVISIAE; STARCH; VOLATILIZATION; WINE; ZEA MAYS;

EID: 58849156513     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802476w     Document Type: Article

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