Production of aroma compounds from whey using Wickerhamomyces pijperi
Crossref DOI link: https://doi.org/10.1186/s13568-015-0108-5
Published Online: 2015-04-16
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Izawa, Naoki
Kudo, Miyuki
Nakamura, Yukako
Mizukoshi, Harumi
Kitada, Takahiro
Sone, Toshiro
License valid from 2015-04-16