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Impact of non-Saccharomyces yeasts derived from traditional..:
Cao, Kaixin
;
Wu, Junrui
;
Wan, Xiujuan
...
Food Research International. 187 (2024) - p. 114366 , 2024
Link:
https://doi.org/10.1016/j.foodres.2024.114366
RT Journal T1
Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2024.114366&Exemplar=1&LAN=DE A1 Cao, Kaixin A1 Wu, Junrui A1 Wan, Xiujuan A1 Hou, Yuchen A1 Zhang, Cui A1 Wang, Yusheng A1 Zhang, Liang A1 Yang, Wenxin A1 He, Yang A1 Wu, Rina PB Elsevier BV YR 2024 SN 0963-9969 JF Food Research International VO 187 SP 114366 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2024.114366 DO https://doi.org/10.1016/j.foodres.2024.114366 SF ELIB - SuUB Bremen
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