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Changes in the Concentration of Carbonyl Compounds during the Alcoholic Fermentation Process Carried out with Saccharomyces cerevisiae Yeast Cover

Changes in the Concentration of Carbonyl Compounds during the Alcoholic Fermentation Process Carried out with Saccharomyces cerevisiae Yeast

Polish Journal of Microbiology
Volume 66 (2017): Issue 3 (September 2017)
By: GRZEGORZ KŁOSOWSKI,  DAWID MIKULSKI,  ALEKSANDRA ROLBIECKA and  BOGUSŁAW CZUPRYŃSKI  
Open Access
|Sep 2017

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DOI: https://doi.org/10.5604/pjm-2017-327 | Journal eISSN: 2544-4646 | Journal ISSN: 1733-1331
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Language: English
Page range: 327 - 334
Submitted on: Nov 23, 2016
Accepted on: May 12, 2017
Published on: Sep 27, 2017
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
alcoholic beverages,
fermentation technology,
yeast fermentation
Related subjects:
Life sciences,
Microbiology and virology

© 2017 GRZEGORZ KŁOSOWSKI, DAWID MIKULSKI, ALEKSANDRA ROLBIECKA, BOGUSŁAW CZUPRYŃSKI, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 66 (2017): Issue 3 (September 2017)