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

Chan-Haeng Lee1, Jeong-Ah Yoon2, Young-Ho Seo3

  • 1Department of Food Biotechnology, Kangwon National University, Chuncheon, Gangwon 24341 Republic of Korea.

Food Science and Biotechnology
|March 2, 2026
PubMed

Keywords:
Beer fermentationBrewing starterFlavor compoundsPrincipal component analysisSaccharomyces cerevisiae

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