Changes in composition and amino acid profile during dry grind ethanol processing from corn and estimation of yeast contribution toward DDGS proteins

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 6, 2010, Pages 3430-3437

  Han, Jianchun ^a   Liu, Keshun ^b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Amino acid; Changes; Composition; Corn; DDGS; Distiller grains; Dry grind process; Ethanol; Proteins; Yeast

Indexed keywords

ALCOHOL; AMINO ACID;

ARTICLE; CHEMISTRY; FERMENTATION; MAIZE; METABOLISM; MICROBIOLOGY; YEAST;

AMINO ACIDS; ETHANOL; FERMENTATION; INDUSTRIAL MICROBIOLOGY; YEASTS; ZEA MAYS;

ZEA MAYS;

EID: 77949860367     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf9034833     Document Type: Article

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