The potential of using grapefruit peel as a natural support for yeast immobilization during beer fermentation
The potential use of grapefruit peel as support material for yeast immobilization during beer fermentation was evaluated. After conditioning, FTIR analysis revealed a higher quantity of methoxy (–OCH3) groups, suggesting that lignin is the major component of the support. Cell adhesion onto the condi...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001102523 |
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| Matična publikacija: |
Chemical & biochemical engineering quarterly (Online) 34 (2020), 2 ; str. 105-114 |
| Glavni autori: | Estela-Escalante, Waldir D. (Author), Perez-Escalante, Jimy J., Fuentes-Navarro, Eduardo L., Pinillos-Miñano, Ricardo M. |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15255/CABEQ.2020.1808 Chemical & biochemical engineering quarterly (Online) Hrčak |
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https://doi.org/10.15255/CABEQ.2020.1808Chemical & biochemical engineering quarterly (Online)
Hrčak