Effects of CO2 on the formation of flavour volatiles during fermentation with immobilised brewer’s yeast

Author: Shen H.-Y.   Schrijver S.   Moonjai N.   Verstrepen K.   Delvaux F.   Delvaux F.  

Publisher: Springer Publishing Company

ISSN: 0175-7598

Source: Applied Microbiology and Biotechnology, Vol.64, Iss.5, 2004-06, pp. : 636-643

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