Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation-Reference-Cited by-同舟云学术

Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation

Published:2012-01 Issue:4 Volume:36 Page:125-132
ISSN:1373-7163
Container-title:Cerevisia
language:en
Short-container-title:Cerevisia

Author:

Praet Tatiana,Van Opstaele Filip,Jaskula-Goiris Barbara,Aerts Guido,De Cooman Luc

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference52 articles.

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2. Pre-isomerised hop products–potential and practical use: an up-to-date overview;Biendl;Brauwelt Int. IV,2002

3. Occurrence of glycosidically bound flavor compounds in different hop products;Biendl,2003

4. Daenen, L., 2008. Glycoside hydrolase activity of Saccharomyces and Brettanomyces yeasts. Flavor potential on hop and sour cherry glycosides. PhD Study. Catholic University Leuven, Belgium.

5. Bioflavoring of beer through fermentation, refermentation and plant parts addition;Daenen,2008

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