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

Project Details

Status	Finished
Effective start/end date	1/04/13 → 8/09/17

1 internal PhD, WU

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