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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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Capozzi, Vittorio, Makhoul, Salim, Aprea, Eugenio, Romano, Andrea, Cappellin, Luca, Sanchez Jimena, Ana, Spano, Giuseppe, Gasperi, Flavia, Scampicchio, Matteo, Biasioli, Franco
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2016
Assuntos:
Communication
Acesso em linha: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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