Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

During the last few years, consumer demand has been increasingly oriented to fermented foods with functional properties. This work proposed to use selected non-conventional yeasts (NCY) Lachancea thermotolerans and Kazachstania unispora in pure and mixed fermentation to produce craft beer fortified...

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Detalles Bibliográficos
Autores principales: Canonico, Laura, Agarbati, Alice, Zannini, Emanuele, Ciani, Maurizio, Comitini, Francesca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497594/
https://www.ncbi.nlm.nih.gov/pubmed/36140918
http://dx.doi.org/10.3390/foods11182787

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497594/
https://www.ncbi.nlm.nih.gov/pubmed/36140918
http://dx.doi.org/10.3390/foods11182787

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