Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides.
- DOI
- 10.3390/foods11121786
- Published
- 2022 Jun 17
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods11121786,
title = {Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides.},
author = {de la Rosa O and Flores-Gallegos AC and Muñíz-Márquez D and Contreras-Esquivel JC and Teixeira JA and Nobre C and Aguilar CN},
year = {2022},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods11121786},
url = {https://doi.org/10.3390/foods11121786}
}RIS
TY - JOUR TI - Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides. AU - de la Rosa O AU - Flores-Gallegos AC AU - Muñíz-Márquez D AU - Contreras-Esquivel JC AU - Teixeira JA AU - Nobre C AU - Aguilar CN PY - 2022 JO - Foods (Basel, Switzerland) DO - 10.3390/foods11121786 UR - https://doi.org/10.3390/foods11121786 ER -
APA
O, D. L. R., AC, F., D, M., JC, C., JA, T., C, N., & CN, A. (2022). Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods11121786
Source records
- pubmed · retrieved 2026-09-27T12:28:02.740Z