Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production - Concepedia

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Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production

75

Citations

9

References

2012

Year

Arnoldo López-Alvarez, Alma Laura Díaz-Pérez, Carlos Rubén Sosa-Aguirre, Lourdes Macías‐Rodríguez, Jesús Campos-Garcı́a

Journal of Bioscience and Bioengineering

Food ChemistryBiomanufacturingEthanol YieldFood FermentationIn Vitro FermentationVolatile Compound ContentEngineeringBiochemical EngineeringBiotechnologyYeastTequila ProductionHealth Sciences

References

	Year	Citations

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