2022peer-reviewed27 citations
Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu
Yuzong Zhao, Shuangping Liu, Qilin Yang, Xiao Han, Zhilei Zhou, Jian Mao
Food Research International
Concepts
Food scienceAromaFlavorChemistryFermentationEthyl carbamateYield (engineering)Brewing