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:
Main Authors: | Liu, Yunjiao, Lu, Yuyun, Liu, Shao Quan |
---|---|
Other Authors: | FOOD SCIENCE & TECHNOLOGY |
Format: | Article |
Published: |
Elsevier B.V.
2022
|
Subjects: | |
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 |
Similar Items
-
Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotolerans
by: Jiang, X., et al.
Published: (2021) -
VALORISATION OF SPENT COFFEE GROUNDS FOR POTENTIAL ALCOHOLIC BEVERAGES VIA BIOTRANSFORMATION
by: LIU YUNJIAO
Published: (2023) -
RED DRAGON FRUIT (PITAHAYA) WINE FERMENTATION WITH AND WITHOUT PECTINASE TREATMENT
by: JIANG XIAOHUI
Published: (2019) -
Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products
by: Tran, Thi Le Quyen, et al.
Published: (2016) -
Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products
by: Tran, Thi Le Quyen, et al.
Published: (2011)