Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity

  1. Belda, I.
  2. Ruiz, J.
  3. Navascués, E.
  4. Marquina, D.
  5. Santos, A.
Journal:
International Journal of Food Microbiology

ISSN: 1879-3460,  0168-1605

Year of publication: 2016

Volume: 225

Pages: 1-8

Type: Article

DOI: 10.1016/J.IJFOODMICRO.2016.03.001 GOOGLE SCHOLAR
Data source: Scopus