Figure 4From: Production of aroma compounds from whey using Wickerhamomyces pijperi Time courses of ethyl esters concentrations at each temperature. W. pijperi YIT 12779 was cultured in the whey-g. The concentrations of (a) ethyl butyrate, (b) ethyl propionate, (c) ethyl hexanoate and (d) ethyl benzoate. Black circles: 15°C, white circles: 20°C, black squares: 25°C and white squares: 30°C.Back to article page