scholarly journals STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES

2018 ◽  
pp. 112-123 ◽  
Author(s):  
Müge İşleten Hoşoğlu
Keyword(s):  
Kluyveromyces Marxianus ◽  
Nitrogen Sources ◽  
Flavor Compounds ◽  
Carbon And Nitrogen Sources ◽  
Volatile Flavor Compounds ◽  
Carbon And Nitrogen ◽  
Volatile Flavor

Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS

2021 ◽  
Author(s):  
Kangyi Zhang ◽  
Can Zhang ◽  
Lingling Gao ◽  
Haining Zhuang ◽  
Tao Feng ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

Determination of volatile flavor compounds in raw and treated duck meats of different body parts

2021 ◽  
Author(s):  
Zong‐Yuan Zhen ◽  
Yi‐Lin Liu ◽  
Jie Wang ◽  
Jing‐Jun Li ◽  
Xian‐Bao Li ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Body Parts ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

scholarly journals High level production of laccases and peroxidases from the newly isolated white-rot basidiomycete Marasmiellus palmivorus VE111 in a stirred-tank bioreactor in response to different carbon and nitrogen sources

2018 ◽  
Vol 69 ◽  
pp. 1-11 ◽  
Author(s):  
Willian Daniel Hahn Schneider ◽  
Roselei Claudete Fontana ◽  
Simone Mendonça ◽  
Félix Gonçalves de Siqueira ◽  
Aldo José Pinheiro Dillon ◽  
...  
Keyword(s):  
Nitrogen Sources ◽  
White Rot ◽  
Stirred Tank ◽  
Carbon And Nitrogen Sources ◽  
Stirred Tank Bioreactor ◽  
Carbon And Nitrogen ◽  
High Level ◽  
Level Production
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