Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production
Laura Canonico, Emanuele Zannini, Maurizio Ciani, Francesca Comitini
Topics & Concepts
Food scienceFermentationProbioticYeastSaccharomycesTorulaspora delbrueckiiChemistryIsoamyl acetateRhodotorulaEthyl acetateSaccharomyces boulardiiBiologySaccharomyces cerevisiaeBiochemistryGeneticsBacteriaFermentation and Sensory AnalysisSensory Analysis and Statistical MethodsPhytochemicals and Antioxidant Activities