Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production
Crossref DOI link: https://doi.org/10.1128/AEM.02556-15
Published Print: 2016-01-15
Update policy: https://doi.org/10.1128/asmj-crossmark-policy-page
Meersman, Esther
Steensels, Jan
Struyf, Nore
Paulus, Tinneke
Saels, Veerle
Mathawan, Melissa
Allegaert, Leen
Vrancken, Gino
Verstrepen, Kevin J.
Text and Data Mining valid from 2016-01-15
Publication History
Received: 2015-08-11
Accepted: 2015-11-09
Published: 2016-01-07
