Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds

Author:

Larroque M.N.,Carrau F.,Fariña L.,Boido E.,Dellacassa E.,Medina K.

Funder

ANII Uruguay

PEDECIBA

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference60 articles.

1. Identification of Essential Oils Components by Gas Chromatography/Mass Spectroscopy;Adams,2007

2. Non-conventional yeast strains increase the aroma complexity of bread;Aslankoohi;PLoS One,2016

3. Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador;Barbosa Piló;Braz. J. Microbiol.,2018

4. Could non-Saccharomyces yeasts contribute on innovative brewing fermentations? Food Res;Basso;Int.,2016

5. Aroma composition of Vitis vinífera cv. Tannat: the typical red wine from Uruguay;Boido;J. Agric. Food Chem.,2003

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