Crossmark

Characterization of flavor compound production in beer fermentation by Saccharomyces cerevisiae NIYL33999

Published Online: 2026-01-06

Published Print: 2026-03

Authors

Lee, Chan-Haeng

Yoon, Jeong-Ah

Seo, Young-Ho

Kim, Myoung-Dong https://orcid.org/0000-0003-3138-3481
Funding

Funding for this research was provided by:

Kangwon National University (2025 National University Development Project)
License Information

Text and Data Mining valid from 2026-01-06

Version of Record valid from 2026-01-06
More Information

Article History

Received: 16 October 2025

Revised: 17 December 2025

Accepted: 28 December 2025

First Online: 6 January 2026

Change Date: 29 January 2026

Change Type: Update

Change Details: Figure 1 has been revised in the original publication.

Declarations

: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Document is current