Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera Saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-Β-damascenone
Foods（2022）
Key words
non Saccharomyces yeast,Cyberlindnera saturnus,fermentation,brewing,non-alcoholic beer,response surface methodology,gas chromatography-mass spectrometry,olfactometry,secondary metabolites,(E)-beta-damascenone
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