Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone

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Titel:: Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Methner, Yvonne ; Dancker, Philipp ; Maier, Robin ; Latorre, Mailen ; Hutzler, Mathias ; Zarnkow, Martin ; Steinhaus, Martin ; Libkind, Diego ; Frank, Stephanie ; Jacob, Fritz
Stichworte:: Article ; non- ; \n ; fermentation ; brewing ; non-alcoholic beer ; response surface methodology ; gas chromatography-mass spectrometry ; olfactometry ; secondary metabolites ; (
Zeitschriftentitel:: Foods
Jahr:: 2022
Band / Volume:: 11
Heft / Issue:: 7
Volltext / DOI:: doi:10.3390/foods11071038
Verlag / Institution:: MDPI
E-ISSN:: 2304-8158
Publikationsdatum:: 02.04.2022
CC-Lizenz:: by, https://creativecommons.org/licenses/by/4.0

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