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Yeast Diversity and Flavor Compounds

  • Carrau F
  • Boido E
  • Dellacassa E
Springer International Publishing, (2016), 1-29
DOI: 10.1007/978-3-319-19456-1_32-2
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Abstract

Yeast had participated with humans in food fermentation since the production of wine and bread, more than 10,000 years of shared history. It is well understood that fungi diversity is still underestimated and that we are far from understanding its importance and...

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Carrau, F., Boido, E., & Dellacassa, E. (2016). Yeast Diversity and Flavor Compounds. In Fungal Metabolites (pp. 1–29). Springer International Publishing. https://doi.org/10.1007/978-3-319-19456-1_32-2

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