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Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
(Springer Nature, 2021)
Abstract: The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has ...