✦ LIBER ✦
Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation
✍ Scribed by Wah, Thin Thin; Walaisri, Supawan; Assavanig, Apinya; Niamsiri, Nuttawee; Lertsiri, Sittiwat
- Book ID
- 122694592
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 613 KB
- Volume
- 160
- Category
- Article
- ISSN
- 0168-1605
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