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The Scientific World Journal
Volume 2014 (2014), Article ID 163174, 9 pages
http://dx.doi.org/10.1155/2014/163174
Research Article

Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production

1Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, Mexico
2Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura “Amado Nervo”, 63155 Tepic, NAY, Mexico
3Instituto Tecnologico de Orizaba, Division de Estudios de Posgrado e Investigacion, Avenida Oriente 9 No. 852, 94320 Orizaba, VER, Mexico

Received 28 July 2014; Accepted 3 November 2014; Published 23 November 2014

Academic Editor: Palmiro Poltronieri

Copyright © 2014 Pedro Ulises Bautista-Rosales et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Pedro Ulises Bautista-Rosales, Juan Arturo Ragazzo-Sánchez, Gabriela Ruiz-Montañez, Rosa Isela Ortiz-Basurto, Guadalupe Luna-Solano, and Montserrat Calderón-Santoyo, “Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production,” The Scientific World Journal, vol. 2014, Article ID 163174, 9 pages, 2014. doi:10.1155/2014/163174