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

Saved in:

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
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	National University of Singapore

id	sg-nus-scholar.10635-232857
record_format	dspace
spelling	sg-nus-scholar.10635-2328572024-11-15T19:05:36Z 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 Liu, Yunjiao Lu, Yuyun Liu, Shao Quan FOOD SCIENCE & TECHNOLOGY Alcoholic fermentation Pichia kluyveri Spent coffee grounds Torulaspora delbrueckii Yeast extracts 10.1016/j.crfs.2021.07.004 Current Research in Food Science 4 489-498 2022-10-13T01:15:20Z 2022-10-13T01:15:20Z 2021-01-01 Article Liu, Yunjiao, Lu, Yuyun, Liu, Shao Quan (2021-01-01). 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. Current Research in Food Science 4 : 489-498. ScholarBank@NUS Repository. https://doi.org/10.1016/j.crfs.2021.07.004 2665-9271 https://scholarbank.nus.edu.sg/handle/10635/232857 Attribution-NonCommercial-NoDerivatives 4.0 International https://creativecommons.org/licenses/by-nc-nd/4.0/ Elsevier B.V. Scopus OA2021
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	Alcoholic fermentation Pichia kluyveri Spent coffee grounds Torulaspora delbrueckii Yeast extracts
spellingShingle	Alcoholic fermentation Pichia kluyveri Spent coffee grounds Torulaspora delbrueckii Yeast extracts Liu, Yunjiao Lu, Yuyun Liu, Shao Quan 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
description	10.1016/j.crfs.2021.07.004
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY Liu, Yunjiao Lu, Yuyun Liu, Shao Quan
format	Article
author	Liu, Yunjiao Lu, Yuyun Liu, Shao Quan
author_sort	Liu, Yunjiao
title	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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
publisher	Elsevier B.V.
publishDate	2022
url	https://scholarbank.nus.edu.sg/handle/10635/232857
_version_	1821192527455191040

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

Similar Items