Study of Increasing the Production of Volatile Flavor Compounds by the Yeast Kluyveromyces marxianus Through Optimization of Carbon and Nitrogen Sources


İŞLETEN HOŞOĞLU M.

Journal of Food and Health Science, cilt.4, ss.112-123, 2018 (Hakemli Üniversite Dergisi)

  • Cilt numarası: 4 Konu: 2
  • Basım Tarihi: 2018
  • Dergi Adı: Journal of Food and Health Science
  • Sayfa Sayıları: ss.112-123