Skip to Main Content
Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
342
ssf for foods and beverages
Gijs, L., Chevance, F., Jerkovic, V. and Collin, S. (2002). How low pH can
intensify β- damascenone and dimethyl trisulfide production through
beer aging. Journal of Agricultural and Food Chemistry. 50, 5612–5616.
Gijs, L., Perpete, P., Timmermans, A. and Collin, S. (2000). 3-methylthiopro-
pionaldehyde as precursor of dimethyl trisulfide in aged beers. Journal of
Agricultural and Food Chemistry. 48, 6196–6199.
Gobetti, M., Fox, P.F. and Stepaniak, L. (1997). Isolation and characteriza-
tion of a tributyrin esterase from Lactobacillus plantarum. Journal of Dairy
Science. 80, 3009–3019.
Guedes De Pinho, P., Ribeiro, B., Goncalves, R.F., Baptista, P., Valent, O.P.,
Seabra, R.M. and Andrade, P.B. (2008). Correlation between ...
Become an O’Reilly member and get unlimited access to this title plus top books and audiobooks from O’Reilly and nearly 200 top publishers, thousands of courses curated by job role, 150+ live events each month,
and much more.
Start your free trial

You might also like

Supercritical Fluids and Organometallic Compounds

Supercritical Fluids and Organometallic Compounds

Can Erkey
Ion Beam Treatment of Polymers, 2nd Edition

Ion Beam Treatment of Polymers, 2nd Edition

Alexey Kondyurin, Marcela Bilek

Publisher Resources

ISBN: 9781439844960