Using wild yeasts to modulate the aroma profile of low-alcoholic meads
Joshua Johannes van Mullem, Jıng Zhang, Disney Ribeiro Dias, Rosane Freitas Schwan
Topics & Concepts
Torulaspora delbrueckiiAromaFood scienceKluyveromyces lactisYeastFermentationChemistrySaccharomyces cerevisiaeSugarSaccharomycesStarterBiologyBiochemistryFermentation and Sensory AnalysisBiochemical and biochemical processesMeat and Animal Product Quality