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Flavor-active esters: Adding fruitiness to beer

  • Published:2003-01 Issue:2 Volume:96 Page:110-118
  • ISSN:1389-1723
  • Container-title:Journal of Bioscience and Bioengineering
  • language:en
  • Short-container-title:Journal of Bioscience and Bioengineering

Author:

Verstrepen Kevin J.,Derdelinckx Guy,Dufour Jean-Pierre,Winderickx Joris,Thevelein Johan M.,Pretorius Isak S.,Delvaux Freddy R.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference114 articles.

1. Aroma of beer, wine and distilled alcoholic beverages;Nykänen,1983

2. Food micro-organisms and aromatic ester synthesis;Cristiani;Sci. Aliments,2001

3. Beer aromatics and their origin;Drawert;MBAA Tech. Quart.,1972

4. Yeast and its importance to wine aroma: a review;Lambrechts;S. Aft. J. Enol. Vitic.,2000

5. Flavor chemistry of beer. Flavor and threshold of 239 aroma volatiles;Meilgaard;MBAA Tech. Quart.,1975

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