Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast
University of Minho · Institute for Biotechnology and Bioengineering · +1 more institution
Indexed incrossrefdoajpubmed
Abstract
No abstract available for this paper.
Citation impact
586
total citations
- FWCI
- 38.93
- Percentile
- 100%
- References
- 127
Citations per year
Authors
4- EPEduardo PiresCorresponding
University of Minho, Institute for Biotechnology and Bioengineering
- JAJ. A. Teixeira
University of Minho, Institute for Biotechnology and Bioengineering
- TBTomáš Brányik
University of Chemistry and Technology, Prague
- AAAntónio A. Vicente
University of Minho, Institute for Biotechnology and Bioengineering
Topics & keywords
Topics
Keywords
- Brewing
- Yeast
- Chemistry
- Aroma
- Fermentation
- Anabolism
- Catabolism
- Flavour
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