[HTML][HTML] Adding flavor to beverages with non-conventional yeasts
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
[PDF][PDF] Adding Flavor to Beverages with Non-Conventional Yeasts
D Ravasio, S Carlin, T Boekhout, M Groenewald… - scholar.archive.org
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
[PDF][PDF] Adding Flavor to Beverages with Non-Conventional Yeasts
D Ravasio, S Carlin, T Boekhout, M Groenewald… - Yeast Biotechnology … - researchgate.net
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
Adding flavor to beverages with non-conventional yeasts
D Ravasio, S Carlin, T Boekhout, M Groenewald… - Fermentation, 2018 - pure.knaw.nl
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
[引用][C] Adding Flavor to Beverages with Non-Conventional Yeasts
D Ravasio, S Carlin, T Boekhout, M Groenewald… - Fermentation, 2018 - cir.nii.ac.jp
Adding Flavor to Beverages with Non-Conventional Yeasts.
D Ravasio, S Carlin, T Boekhout… - Fermentation …, 2018 - search.ebscohost.com
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
[PDF][PDF] Adding Flavor to Beverages with Non-Conventional Yeasts
D Ravasio, S Carlin, T Boekhout, M Groenewald… - researchportal.vub.be
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
Adding Flavor to Beverages with Non-Conventional Yeasts
D Ravasio, S Carlin, T Boekhout, M Groenewald… - Fermentation, 2018 - agris.fao.org
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
[PDF][PDF] Adding Flavor to Beverages with Non-Conventional Yeasts
D Ravasio, S Carlin, T Boekhout, M Groenewald… - pdfs.semanticscholar.org
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
Adding Flavor to Beverages with Non-Conventional Yeasts
D Ravasio, S Carlin, T Boekhout, M Groenewald… - Fermentation, 2018 - dare.uva.nl
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …