Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits
- Auteur
- NYANGA, Loveness K1 2 ; NOUT, Martinus J. R2 ; SMID, Eddy J2 ; BOEKHOUT, Teun3 ; ZWIETERING, Marcel H2
[1] Institute of Food, Nutrition and Family Sciences, University of Zimbabwe, Harare, Zimbabwe
[2] Laboratory of Food Microbiology, Wageningen University, Netherlands
[3] CBS-KNAW Fungal Biodiversity Centre, Utrecht, Netherlands - Source
International journal of food microbiology. 2013, Vol 166, Num 3, pp 426-432, 7 p ; ref : 3/4 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Domaine scientifique
- Food science technology; Microbiology, infectious diseases
- Editeur
- Elsevier, Amsterdam
- Pays de publication
- Netherlands
- Type de document
- Article
- Langue
- English
- Mot clé auteur
- Fermentation Flavor Masau juice Volatile compounds Wine Yeast
- Mot clé (fr)
- Composé volatil Fermentation Flaveur Fruit Levure Produit fermenté Vin Boisson alcoolisée
- Mot clé (en)
- Volatile compound Fermentation Flavor Fruit Yeast Fermented product Wine Alcoholic beverage
- Mot clé (es)
- Compuesto volátil Fermentación Flavor Fruto Levadura Producto fermentado Vino Bebida alcohólica
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B09 Industries des fruits et légumes
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35D Microbiologie alimentaire
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 27830663
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2013.08.003 
https://dx.doi.org/10.1016/j.ijfoodmicro.2013.08.003
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