Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?
详细信息 查看全文
- 作者：Rafael Felipe Basso ; André ; Ricardo Alcarde ; Cauré ; Barbosa Portugal ; caure.portugal@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ethanol (PubChem CID ; 702) ; Acetic acid (PubChem CID ; 176) ; Glucose (PubChem CID ; 5793) ; Maltose (PubChem CID ; 6255) ; Maltotriose (PubChem CID ; 192826) ; Ethyl acetate (PubChem CID ; 8857) ; Isoamyl acetate (PubChem CID ; 31276) ; Ethylguaiacol (PubChem CID ; 62465) ; Ethylphenol (PubChem CID ; 31242)
- 刊名：Food Research International
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：86
- 期：Complete
- 页码：112-120
- 全文大小：366 K
文摘
- class="listitem" id="list_l0005">
- class="label">•
Potential use of non-Saccharomyces yeasts in brewing processes.
- class="label">•
Different metabolic traits in non-conventional yeasts for brewing.
- class="label">•
Influence of non-conventional yeasts on bioflavor, low alcohol and functional beers.