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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Title:: 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
Document type:: Zeitschriftenaufsatz
Author(s):: Methner, Yvonne ; Dancker, Philipp ; Maier, Robin ; Latorre, Mailen ; Hutzler, Mathias ; Zarnkow, Martin ; Steinhaus, Martin ; Libkind, Diego ; Frank, Stephanie ; Jacob, Fritz
Keywords:: Article ; non- ; \n ; fermentation ; brewing ; non-alcoholic beer ; response surface methodology ; gas chromatography-mass spectrometry ; olfactometry ; secondary metabolites ; (
Journal title:: Foods
Year:: 2022
Journal volume:: 11
Journal issue:: 7
Fulltext / DOI:: doi:10.3390/foods11071038
Publisher:: MDPI
E-ISSN:: 2304-8158
Date of publication:: 02.04.2022
CC license:: by, https://creativecommons.org/licenses/by/4.0

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