Figure 3From: Production of aroma compounds from whey using Wickerhamomyces pijperi Time courses of acetate esters concentrations at each temperature. W. pijperi YIT 12779 was cultured in the whey-g. The concentrations of (a) ethyl acetate, (b) propyl acetate, (c) isobutyl acetate and (d) isoamyl acetate. Black circles: 15°C, white circles: 20°C, black squares: 25°C and white squares: 30°C.Back to article page