Large-scale selection and breeding to generate industrial yeasts with superior aroma production
J Steensels, E Meersman, T Snoek… - Applied and …, 2014 - Am Soc Microbiol
The concentrations and relative ratios of various aroma compounds produced by fermenting
yeast cells are essential for the sensory quality of many fermented foods, including beer …
yeast cells are essential for the sensory quality of many fermented foods, including beer …
Large-scale selection and breeding to generate industrial yeasts with superior aroma production.
J Steensels, E Meersman, T Snoek, V Saels… - 2014 - cabidigitallibrary.org
The concentrations and relative ratios of various aroma compounds produced by fermenting
yeast cells are essential for the sensory quality of many fermented foods, including beer …
yeast cells are essential for the sensory quality of many fermented foods, including beer …
[引用][C] Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production
J Steensels, E Meersman, T Snoek… - Applied and …, 2014 - ui.adsabs.harvard.edu
Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma
Production - NASA/ADS Now on home page ads icon ads Enable full ADS view NASA/ADS …
Production - NASA/ADS Now on home page ads icon ads Enable full ADS view NASA/ADS …
[PDF][PDF] Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production
J Steensels, E Meersman, T Snoek, V Saels… - 2014 - academia.edu
MATERIALS AND METHODS Yeast strains and storage conditions. For this research paper,
301 industrial and wild Saccharomyces strains were analyzed (Table 1). Part of this …
301 industrial and wild Saccharomyces strains were analyzed (Table 1). Part of this …
[PDF][PDF] Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production
J Steensels, E Meersman, T Snoek, V Saels… - 2014 - researchgate.net
MATERIALS AND METHODS Yeast strains and storage conditions. For this research paper,
301 industrial and wild Saccharomyces strains were analyzed (Table 1). Part of this …
301 industrial and wild Saccharomyces strains were analyzed (Table 1). Part of this …
Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production
J Steensels, E Meersman, T Snoek, V Saels… - Applied and …, 2014 - cir.nii.ac.jp
抄録< jats: title> ABSTRACT</jats: title>< jats: p> The concentrations and relative ratios of
various aroma compounds produced by fermenting yeast cells are essential for the sensory …
various aroma compounds produced by fermenting yeast cells are essential for the sensory …
Large-scale selection and breeding to generate industrial yeasts with superior aroma production
J Steensels, E Meersman, T Snoek… - Applied and …, 2014 - pubmed.ncbi.nlm.nih.gov
The concentrations and relative ratios of various aroma compounds produced by fermenting
yeast cells are essential for the sensory quality of many fermented foods, including beer …
yeast cells are essential for the sensory quality of many fermented foods, including beer …
[HTML][HTML] Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production
J Steensels, E Meersman, T Snoek… - Applied and …, 2014 - ncbi.nlm.nih.gov
The concentrations and relative ratios of various aroma compounds produced by fermenting
yeast cells are essential for the sensory quality of many fermented foods, including beer …
yeast cells are essential for the sensory quality of many fermented foods, including beer …
Large-scale selection and breeding to generate industrial yeasts with superior aroma production.
J Steensels, E Meersman, T Snoek, V Saels… - Applied and …, 2014 - europepmc.org
The concentrations and relative ratios of various aroma compounds produced by fermenting
yeast cells are essential for the sensory quality of many fermented foods, including beer …
yeast cells are essential for the sensory quality of many fermented foods, including beer …
Large-scale selection and breeding to generate industrial yeasts with superior aroma production.
J Steensels, E Meersman, T Snoek, V Saels… - Applied and …, 2014 - europepmc.org
The concentrations and relative ratios of various aroma compounds produced by fermenting
yeast cells are essential for the sensory quality of many fermented foods, including beer …
yeast cells are essential for the sensory quality of many fermented foods, including beer …