PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin

In light of the increasing attention towards “green” solutions to improve food quality, the use of aromatic-enhancing microorganisms offers the advantage to be a natural and sustainable solution that did not negatively influence the list of ingredients. In this study, we characterize, for the first...

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Bibliografiske detaljer
Udgivet i:Molecules
Main Authors: Capozzi, Vittorio, Makhoul, Salim, Aprea, Eugenio, Romano, Andrea, Cappellin, Luca, Sanchez Jimena, Ana, Spano, Giuseppe, Gasperi, Flavia, Scampicchio, Matteo, Biasioli, Franco
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2016
Fag:
Communication
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6274548/
https://ncbi.nlm.nih.gov/pubmed/27077836
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules21040483
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