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The development of yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

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dc.contributor.authorSwiegers, J.H.
dc.contributor.authorSaerens, S.M.G.
dc.contributor.authorPretorius, I.S.
dc.contributor.editorHavkin‐Frenkel, D.
dc.contributor.editorBelanger, F.C.
dc.date.issued2009
dc.identifier.citationSource details - Title: Biotechnology in flavor production, 2009 / Havkin‐Frenkel, D., Belanger, F.C. (ed./s), Ch.1, pp.1-55
dc.identifier.doi10.1002/9781444302493.ch1
dc.identifier.isbn140515649X
dc.identifier.isbn9781405156493
dc.identifier.urihttps://hdl.handle.net/1959.8/157092
dc.language.isoen
dc.publisherBlackwell
dc.publisher.placeUK
dc.rightsCopyright 2008 Blackwell Publishing
dc.source.urihttps://doi.org/10.1002/9781444302493.ch1
dc.subjectsingle‐celled fungus
dc.subjectyeast Saccharomyces
dc.subjectvitis vinifera grapes
dc.subjectbottle fermentation – méthode champenoise
dc.titleThe development of yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
dc.typeBook chapter
pubs.publication-statusPublished
ror.mmsid9915910517601831

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