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


Journal of Food and Health Science, vol.4, no.2, pp.112-123, 2018 (SSCI)

  • Publication Type: Article / Article
  • Volume: 4 Issue: 2
  • Publication Date: 2018
  • Journal Name: Journal of Food and Health Science
  • Journal Indexes: Social Sciences Citation Index (SSCI), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.112-123
  • Çanakkale Onsekiz Mart University Affiliated: Yes