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, 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