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

Arto Visti, Sanna Viljakainen, Simo Laakso

    Research output: Contribution to journalArticleScientificpeer-review

    18 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)597-602
    JournalFOOD RESEARCH INTERNATIONAL
    Volume36
    Issue number6
    Publication statusPublished - 2003
    MoE publication typeA1 Journal article-refereed

    Keywords

    • lingonberry, benzoic acid, acidity reduction, saccharomyces, fermentation

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