Investigating flavour characteristics of British ale yeasts: techniques, resources and opportunities for innovation

Five British ale yeast strains were subjected to flavour profiling under brewery fermentation conditions in which all other brewing parameters were kept constant. Significant variation was observed in the timing and quantity of flavour-related chemicals produced. Genetic tests showed no evidence of...

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Detalles Bibliográficos
Autores principales: Parker, Neva, James, Steve, Dicks, Jo, Bond, Chris, Nueno-Palop, Carmen, White, Chris, Roberts, Ian N
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2015
Materias:
Special Issue Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4383656/
https://www.ncbi.nlm.nih.gov/pubmed/25361168
http://dx.doi.org/10.1002/yea.3052

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4383656/
https://www.ncbi.nlm.nih.gov/pubmed/25361168
http://dx.doi.org/10.1002/yea.3052

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