Fermentation of dairy-relevant sugars by Saccharomyces, Kluyveromyces, and Brettanomyces_Supplemental Material

File(s)

Fermentation of dairy-relevant sugars by Saccharomyces Kluyveromyces and Brettanomyces_Supplemental Material.pdf (276.85 KB)

Permanent Link(s)

https://doi.org/10.7298/v23f-9x12

https://hdl.handle.net/1813/109994

Collections

Food Science Research

Author

Rivera Flores, Viviana K.

DeMarsh, Timothy A.

Gibney, Patrick A.

Alcaine, Samuel D.

Date Issued

2021-09-24

Keywords

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non-linear modeling

Related Publication(s)

Rivera Flores, V. K., DeMarsh, T. A., Gibney, P. A., & Alcaine, S. D. (2021). Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I. Fermentation, 7(4), 266. https://doi.org/10.3390/fermentation7040266

Link(s) to Related Publication(s)

https://doi.org/10.3390/fermentation7040266

Rights

Attribution-NonCommercial-NoDerivatives 4.0 International

Rights URI

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

Type

other

Accessibility Feature

alternativeText