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The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation

Normando Ribeiro-Filho1, Robert Linforth2, Nagamani Bora2

  • 1DSER/Center of Agrarian Science Campus II, Federal University of Paraiba, Areia, Paraiba, Brazil; School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.

Food Research International (Ottawa, Ont.)
|December 3, 2022
PubMed

Keywords:
AromasEthanolMineralsResponse surface methodYeast fermentation

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