Work

Indirect application of yeast Yarrowia lipolytica for improving of sensory parameters of low fat cheeses.

Year: 2009

Type: article

Source: Acta Scientiarum Polonorum. Biotechnologia

Authors: Marek Szołtysik, Marta Pokora, E. Sławska, J. Niedbalska, Anna Dąbrowska, Xymena Połomska, M. Wojtatowicz, J. Chrzanowska

Institution: Wrocław University of Environmental and Life Sciences

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W830355281

FWCI:

Cites: 25

Cited by:

Related to: 10