Coculturing of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae for improving the aroma quality and antioxidant characteristics of beer with Yuan'an yellow tea-Reference-Cited by-同舟云学术

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Coculturing of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae for improving the aroma quality and antioxidant characteristics of beer with Yuan'an yellow tea

Published:2024-04 Issue: Volume:58 Page:103725
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wu Dianhui,Chen Ziqiang,Lv Yongxuan^ORCID,Yang Lixia,Liu Hua^ORCID,Qiu Ran,Xu Hengde,Li Jianbo,Lu Jian,Cai Guolin

Publisher

Elsevier BV

Reference53 articles.

1. Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content;Canonico;Food Microbiology,2016

2. Exploitation of three Non-conventional yeast species in the brewing process;Canonico;Microorganisms,2019

3. Adding functional properties to beer with jasmine tea extract;Chen;Frontiers in Nutrition,2023

4. Controlled mixed culture fermentation: A new perspective on the use of non-Saccharomyces yeasts in winemaking;Ciani;FEMS Yeast Research,2010

5. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae;Comitini;Food Microbiology,2011

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer;Food Microbiology;2024-10

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