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The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, d...
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| Publicado no: | FEMS Microbiol Rev |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6524682/ https://ncbi.nlm.nih.gov/pubmed/30445501 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/femsre/fuy041 |
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