Successive Fermentation of Aguamiel and Molasses by Aspergillus Oryzae and Saccharomyces Cerevisiae to Obtain High Purity Fructooligosaccharides

AuthID
 P-00W-TN6
7
Author(s)
de la Rosa, O
·
Flores-Gallegos, AC
·
Muniz-Marquez, D
·
Contreras-Esquivel, JC
·
Nobre, C
·
Aguilar, CN
Tipo de Documento
Article
Year published
2022
Publicado
in FOODS, ISSN: 2304-8158
Volume: 11, Número: 12, Páginas: 1786 (15)
Indexing
Wos®
Scopus®
Crossref®7
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 35741984
SCOPUS: 2-s2.0-85132708148
Wos: WOS:000816543000001
Source Identifiers
ISSN: 2304-8158
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