Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: effects of different enzymatic treatments on solid and protein recovery and flavor characteristics
- 1 February 2001
- journal article
- Published by Elsevier in Bioresource Technology
- Vol. 76 (3) , 253-258
- https://doi.org/10.1016/s0960-8524(00)00102-4
Abstract
No abstract availableKeywords
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