Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus

Published 2010 View Full Article

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Title
Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 27, Issue 7, Pages 853-861
Publisher
Elsevier BV
Online
2010-05-18
DOI
10.1016/j.fm.2010.05.010

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