STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES
Open Access
- 1 January 2018
- journal article
- Published by Scientific Web Journals (SWJ) in Food and Health
- p. 112-123
- https://doi.org/10.3153/fh18011
Abstract
No abstract availableThis publication has 33 references indexed in Scilit:
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