Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer

Author:

Han Xiaoyu,Qin Qiuxing,Li Chenyu,Zhao Xiaoxuan,Song Fangxu,An Mengjiao,Chen Ying,Wang Xiuqin,Huang Weidong,Zhan Jicheng,You Yilin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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3. Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae;Bourbon-Melo;Food Microbiology,2021

4. Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus lupulus L.) by Means of the Sensomics Approach;Brendel;Journal of agricultural and food chemistry,2019

5. The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production. Foods (Basel;Caffrey;Switzerland),2021

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