Coculturing of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae for improving the aroma quality and antioxidant characteristics of beer with Yuan'an yellow tea
Dianhui Wu, Ziqiang Chen, Yongxuan Lv, Yang Li-xia, Hua Liu, Ran Qiu, Hengde Xu, Jianbo Li, Jian Lu, Guolin Cai
Topics & Concepts
Torulaspora delbrueckiiFood scienceFermentationSaccharomyces cerevisiaeAromaChemistryFlavorAntioxidantBrewingYeastSaccharomycesBiochemistryFermentation and Sensory AnalysisTea Polyphenols and EffectsPhytochemicals and Antioxidant Activities