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. |
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| 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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