Fermentation of dairy-relevant sugars by Saccharomyces, Kluyveromyces, and Brettanomyces Part II_Supplemental Material

File(s)

Fermentation of dairy-relevant sugars by Saccharomyces, Kluyveromyces, and BrettanomycesP2_Supplemental Material.pdf (1.02 MB)

Permanent Link(s)

https://doi.org/10.7298/f38g-ge82

https://hdl.handle.net/1813/111256

Collections

Food Science Research

Author

Rivera Flores, Viviana K.

DeMarsh, Timothy A.

Gibney, Patrick A.

Alcaine, Samuel D.

Date Issued

2022-05-06

Keywords

•

non-linear modeling

•

analysis of means

Related Version

Rivera Flores, V.K., Demarsh, T.A., Gibney, P.A., Alcaine, S.D., 2022. Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II. Fermentation 8, 257.

Related DOI

https://doi.org/10.3390/fermentation8060257

Rights

Attribution-NonCommercial-ShareAlike 4.0 International

Rights URI

http://creativecommons.org/licenses/by-nc-sa/4.0/

Type

other