Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage

Published 2018 View Full Article

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Title
Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 76, Issue -, Pages 533-542
Publisher
Elsevier BV
Online
2018-07-30
DOI
10.1016/j.fm.2018.07.016

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