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