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Effect of Fermentation Time on the Ability of Kluyveromyces marxianus to Produce Bioaroma Compounds from Whey.

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Title: Effect of Fermentation Time on the Ability of Kluyveromyces marxianus to Produce Bioaroma Compounds from Whey.
Alternate Title: Fermantasyon Süresinin Kluyveromyces marxianus'un Peynir Altı Suyundan Biyoaroma Bileşikleri Üretme Yeteneği Üzerindeki Etkisi.
Authors: Demirgül, Furkan1 fdemirgul@dogus.edu.tr, Cebi, Nur1, Goktas, Hamza2, Şimşek, Ömer1, Sagdic, Osman2
Source: Academic Food Journal / Akademik GIDA. eki-ara2025, Vol. 23 Issue 4, p267-273. 7p.
Database: Academic Search Ultimate
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  Data: Effect of Fermentation Time on the Ability of Kluyveromyces marxianus to Produce Bioaroma Compounds from Whey.
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  Data: Fermantasyon Süresinin Kluyveromyces marxianus'un Peynir Altı Suyundan Biyoaroma Bileşikleri Üretme Yeteneği Üzerindeki Etkisi.
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  Data: <searchLink fieldCode="JN" term="%22Academic+Food+Journal+%2F+Akademik+GIDA%22">Academic Food Journal / Akademik GIDA</searchLink>. eki-ara2025, Vol. 23 Issue 4, p267-273. 7p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=190880369
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        Value: 10.24323/akademik-gida.1852497
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        Text: English
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      – TitleFull: Effect of Fermentation Time on the Ability of Kluyveromyces marxianus to Produce Bioaroma Compounds from Whey.
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              Text: eki-ara2025
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