Research progress on metabolic mechanism of flavor substances in alcoholic beverages regulated by Kluyveromyces marxianus
Kluyveromyces marxianus is a food-grade aroma-producing yeast with excellent fermentation performance, which can utilize a variety of carbon sources, improve the flavor quality of wine samples, and has good heat-resistant properties, which has become a new favorite in the alcoholic beverage industry...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-7.pdf |
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