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Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

The concentrations and relative ratios of various aroma compounds produced by fermenting yeast cells are essential for the sensory quality of many fermented foods, including beer, bread, wine, and sake. Since the production of these aroma-active compounds varies highly among different yeast strains,...

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Detalhes bibliográficos
Publicado no:Appl Environ Microbiol
Main Authors: Steensels, Jan, Meersman, Esther, Snoek, Tim, Saels, Veerle, Verstrepen, Kevin J.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2014
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4249010/
https://ncbi.nlm.nih.gov/pubmed/25192996
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02235-14
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