Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production
通过开发耐热酿酒酵母发酵剂并提高乙酸酯产量来调节巧克力风味
期刊:Applied and Environmental Microbiology
影响因子:3.7
doi:10.1128/AEM.02556-15
Meersman, Esther; Steensels, Jan; Struyf, Nore; Paulus, Tinneke; Saels, Veerle; Mathawan, Melissa; Allegaert, Leen; Vrancken, Gino; Verstrepen, Kevin J
