Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation

ABSTRACT: There is a growing appreciation for the role that yeast play in biotransformation of flavour compounds during beverage fermentations. This is particularly the case for brewing due to the continued popularity of aromatic beers produced via the dry-hopping process. Here, we review the curren...

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Detalles Bibliográficos
Autores principales: Svedlund, Natalia, Evering, Simon, Gibson, Brian, Krogerus, Kristoffer
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2022
Materias:
Mini-Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329171/
https://www.ncbi.nlm.nih.gov/pubmed/35851416
http://dx.doi.org/10.1007/s00253-022-12068-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329171/
https://www.ncbi.nlm.nih.gov/pubmed/35851416
http://dx.doi.org/10.1007/s00253-022-12068-w

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