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Non-conventional yeast species in novel sustainable food fermentation processes: Unraveling the eco-physiological implications of key metabolic pathways.
van Rijswijck, Irma
(PI)
Abee, Tjakko
(CoI)
Smid, Eddy
(CoI)
Food Microbiology
Project
:
PhD
Overview
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/04/13
→
8/09/17
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Research output
Research output per year
2017
2017
1
internal PhD, WU
Research output per year
Research output per year
Co-cultivation of non-conventional yeast with Saccharomyces cerevisiae to increase the aroma complexity of fermented beverages
van Rijswijck, I. M. H.,
2017
, Wageningen:
Wageningen University
.
145 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
fermented beverages
brewers yeast
beers
Saccharomyces cerevisiae
odors