Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast
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Title
Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast
Authors
Keywords
Higher alcohols, Fusel alcohols, Esters, Beer aroma, Brewing yeast, <em class=EmphasisTypeItalic >Saccharomyces</em> spp
Journal
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Volume 98, Issue 5, Pages 1937-1949
Publisher
Springer Nature
Online
2014-01-02
DOI
10.1007/s00253-013-5470-0
References
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