Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae

Published:2021-05 Issue: Volume:95 Page:103678
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Bourbon-Melo Nuno^ORCID,Palma Margarida^ORCID,Rocha Miguel Pinto,Ferreira António,Bronze Maria Rosário^ORCID,Elias Hugo,Sá-Correia Isabel

Funder

Institute for Bioengineering and Biosciences

Portuguese Foundation for Science and Technology

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference62 articles.

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5. Yeasts in table olive processing: desirable or spoilage microorganisms?;Arroyo-López;Int. J. Food Microbiol.,2012

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