Open AccessCo-cultivation of non-conventional yeast with Saccharomyces cerevisiae to increase the aroma complexity of fermented beverages
Author(s) -
Tjakko Abee,
Eddy J. Smid,
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