利用葡萄柚皮作为啤酒发酵过程中酵母固定的天然载体的潜力

IF 1.6 4区生物学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Chemical and Biochemical Engineering Quarterly Pub Date : 2020-07-31 DOI:10.15255/cabeq.2020.1808

W. Estela-Escalante, J. J. Pérez-Escalante, E. Fuentes-Navarro, R. M. Pinillos-Miñano

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引用次数: 0

摘要

W、 D、埃斯特拉-埃斯卡兰特，A，*J.J.佩雷斯-埃斯卡兰特，B E.L.富恩特斯-纳瓦罗，C和R.M.皮尼洛斯-圣马科斯国立大学化学和化学工程学院。GermánAmezaga 375，利马1，秘鲁圣马科斯布尼维尔国立大学，药学和生物化学学院，Jr.Puno 1002，利马1，秘鲁拉莫利纳国立农业大学，研究生院，AV。拉莫利纳S/N，拉莫利纳，利马12，秘鲁

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The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation

W. D. Estela-Escalante,a,* J. J. Pérez-Escalante,b E. L. Fuentes-Navarro,c and R. M. Pinillos-Miñanoa aUniversidad Nacional Mayor de San Marcos, Facultad de Química e Ingeniería Química, Av. Germán Amézaga 375, Lima 1, Perú bUniversidad Nacional Mayor de San Marcos, Facultad de Farmacia y Bioquímica, Jr. Puno 1002, Lima 1, Perú cUniversidad Nacional Agraria La Molina, Escuela de Posgrado, Av. La Molina s/n, La Molina, Lima 12, Perú

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来源期刊

Chemical and Biochemical Engineering Quarterly 工程技术-工程：化工

CiteScore

2.70

自引率

6.70%

发文量

审稿时长

>12 weeks

期刊介绍： The journal provides an international forum for presentation of original papers, reviews and discussions on the latest developments in chemical and biochemical engineering. The scope of the journal is wide and no limitation except relevance to chemical and biochemical engineering is required. The criteria for the acceptance of papers are originality, quality of work and clarity of style. All papers are subject to reviewing by at least two international experts (blind peer review). The language of the journal is English. Final versions of the manuscripts are subject to metric (SI units and IUPAC recommendations) and English language reviewing. Editor and Editorial board make the final decision about acceptance of a manuscript. Page charges are excluded.