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Effect of different stress conditions on the formation of amino acid derivatives by Brewer’s and Baker’s yeast during fermentation

Cemile Yılmaz, Ecem Berk, Vural Gökmen

2023Food Chemistry12 citationsDOI

Topics & Concepts

YeastFood scienceFermentationChemistrySaccharomyces cerevisiaeAlcoholTryptophanEthanol fermentationOsmotic shockAcetic acidAmino acidBiochemistryGeneGABA and Rice ResearchFermentation and Sensory AnalysisTea Polyphenols and Effects
Effect of different stress conditions on the formation of amino acid derivatives by Brewer’s and Baker’s yeast during fermentation | Litcius