Apple pomace: An enzyme system for producing aroma compounds from polyunsaturated fatty acids
- 1 December 1991
- journal article
- Published by Springer Nature in Biotechnology Letters
- Vol. 13 (12) , 893-898
- https://doi.org/10.1007/bf01022094
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Inhibition studies on apple polyphenol oxidaseJournal of Agricultural and Food Chemistry, 1990
- Phenolic compounds and their changes in apples during maturation and cold storageJournal of Agricultural and Food Chemistry, 1990
- Effect of nutrition variables on solid state alcoholic fermentation of apple pomace by yeastsJournal of the Science of Food and Agriculture, 1990
- Nutritive value of apple pomace for ruminantsAnimal Feed Science and Technology, 1987
- Changes in the composition of volatiles by post‐harvest application of alcohols to red delicious applesJournal of the Science of Food and Agriculture, 1984
- Apple pomace: A potential substrate for citric acid production by Aspergillus nigerBiotechnology Letters, 1984
- Effect of ascorbic acid, sodium bisulfite, and thiol compounds on mushroom polyphenol oxidaseJournal of Agricultural and Food Chemistry, 1984
- Apple Pomace Energy and Solids RecoveryJournal of Food Science, 1984
- Treatment of Golden Delicious apples with aldehydes and carboxylic acids: effect on the headspace compositionJournal of Agricultural and Food Chemistry, 1983
- A Solid State Fermentation System for Production of Ethanol from Apple PomaceJournal of Food Science, 1982