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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Detalles Bibliográficos
Autores principales: Capozzi, Vittorio, Makhoul, Salim, Aprea, Eugenio, Romano, Andrea, Cappellin, Luca, Sanchez Jimena, Ana, Spano, Giuseppe, Gasperi, Flavia, Scampicchio, Matteo, Biasioli, Franco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274548/
https://www.ncbi.nlm.nih.gov/pubmed/27077836
http://dx.doi.org/10.3390/molecules21040483

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274548/
https://www.ncbi.nlm.nih.gov/pubmed/27077836
http://dx.doi.org/10.3390/molecules21040483

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