Yeast Biotechnology 3.0

This Special Issue is a continuation of the first and second “Yeast Biotechnology” Special Issue series of the journal Fermentation (MDPI) [...]

Saved in:
Bibliographic Details
Published inFermentation (Basel) Vol. 6; no. 3; p. 75
Main Author Willaert, Ronnie G.
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 29.07.2020
Subjects
Acids
Bacteria
Beer
Biotechnology
Breweries
Coffee
Color
CRISPR
Fermentation
fermentation-derived products
fermented beverages
Flavor
Genomes
Glycerol
Inoculation
Lactic acid
Lactic acid bacteria
Mass spectrometry
Mass spectroscopy
Musts
non-Saccharomyces yeasts
Organic compounds
Organoleptic properties
Saccharomyces
Saccharomyces cerevisiae
Scientific imaging
Trends
VOCs
Volatile organic compounds
Wine
Yeast
Online AccessGet full text

Cover

More Information
Summary:This Special Issue is a continuation of the first and second “Yeast Biotechnology” Special Issue series of the journal Fermentation (MDPI) [...]
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation6030075