Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

Author： Pires Eduardo   Teixeira José   Brányik Tomás   Vicente António  

Publisher： Springer Publishing Company

ISSN： 0175-7598

Source： Applied Microbiology and Biotechnology, Vol.98, Iss.5, 2014-03, pp. : 1937-1949

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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