Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts
Previous studies have shown the positive effects of non-conventional <i>Metschnikowia</i> spp. yeasts in mixed cultures with <i>Saccharomyces cerevisiae</i> on the properties of fruit wines. In this study, we investigated the effects of using conventional <i>S. cerevisi...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/11/2319 |
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