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Flavor impacts of glycerol in the processing of yeast fermented beverages: a review
Glycerol contributes to the beverage body and fullness. Moreover, it also influences the flavor intensity. As a major byproduct, glycerol not only serves critical roles in yeast osmoregulation and redox balancing, but also acts as the carbon competitor against ethanol in alcoholic fermentation. Ther...
Zapisane w:
| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2015
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648866/ https://ncbi.nlm.nih.gov/pubmed/26604336 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1977-y |
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