The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts

The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts

10.1016/j.crfs.2021.07.004

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Bibliographic Details
Main Authors: Liu, Yunjiao, Lu, Yuyun, Liu, Shao Quan
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Article
Published: Elsevier B.V. 2022
Subjects:
Alcoholic fermentation
Pichia kluyveri
Spent coffee grounds
Torulaspora delbrueckii
Yeast extracts
Online Access:https://scholarbank.nus.edu.sg/handle/10635/232857
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Institution: National University of Singapore
Description
Summary:10.1016/j.crfs.2021.07.004

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