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Influence of essential inorganic elements on flavour formation during yeast fermentation

Normando Ribeiro-Filho1, Robert Linforth2, Chris D Powell2

  • 1DSER/Centre of Agrarian Science Campus II, Federal University of Paraiba, Areia, Paraiba, Brazil; Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.

Food Chemistry
|May 24, 2021
PubMed

Keywords:
BrewingFlavour productionMetal ionsSaccharomyces

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