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Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the...
Tallennettuna:
| Julkaisussa: | PLoS One |
|---|---|
| Päätekijät: | , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Public Library of Science
2016
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5077118/ https://ncbi.nlm.nih.gov/pubmed/27776154 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0165126 |
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