Co-cultivation of non-conventional yeast with Saccharomyces cerevisiae to increase the aroma complexity of fermented beverages | Zendy

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Co-cultivation of non-conventional yeast with Saccharomyces cerevisiae to increase the aroma complexity of fermented beverages

Author(s) -

Irma M.H. van Rijswijck

Publication year - 2017

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.18174/419524

Subject(s) - aroma , isoamyl acetate , yeast , fermentation , ethyl acetate , ethyl hexanoate , food science , saccharomyces cerevisiae , chemistry , saccharomyces , flavour , biochemistry

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