Preparation of fermentable lingonberry juice through removal of benzoic acid by Saccharomyces cerevisiae yeast

Arto Visti; Sanna Viljakainen; Simo Laakso

Preparation of fermentable lingonberry juice through removal of benzoic acid by Saccharomyces cerevisiae yeast

Arto Visti, Sanna Viljakainen, Simo Laakso

Research output: Contribution to journal › Article › Scientific › peer-review

18 Citations (Scopus)

Original language	English
Pages (from-to)	597-602
Journal	FOOD RESEARCH INTERNATIONAL
Volume	36
Issue number	6
Publication status	Published - 2003
MoE publication type	A1 Journal article-refereed

Keywords

lingonberry, benzoic acid, acidity reduction, saccharomyces, fermentation

Cite this

@article{c512ab0039c644378c048f28bcdb1ae0,

title = "Preparation of fermentable lingonberry juice through removal of benzoic acid by Saccharomyces cerevisiae yeast",

keywords = "lingonberry, benzoic acid, acidity reduction, saccharomyces, fermentation, lingonberry, benzoic acid, acidity reduction, saccharomyces, fermentation, lingonberry, benzoic acid, acidity reduction, saccharomyces, fermentation",

author = "Arto Visti and Sanna Viljakainen and Simo Laakso",

year = "2003",

language = "English",

volume = "36",

pages = "597--602",

journal = "FOOD RESEARCH INTERNATIONAL",

issn = "0963-9969",

publisher = "Elsevier Limited",

number = "6",

}

TY - JOUR

T1 - Preparation of fermentable lingonberry juice through removal of benzoic acid by Saccharomyces cerevisiae yeast

AU - Visti, Arto

AU - Viljakainen, Sanna

AU - Laakso, Simo

PY - 2003

Y1 - 2003

KW - lingonberry, benzoic acid, acidity reduction, saccharomyces, fermentation

M3 - Article

VL - 36

SP - 597

EP - 602

JO - FOOD RESEARCH INTERNATIONAL

JF - FOOD RESEARCH INTERNATIONAL

SN - 0963-9969

IS - 6

ER -