Non-conventional yeast species in novel sustainable food fermentation processes: Unraveling the eco-physiological implications of key metabolic pathways.

Project: PhD

Project Details

StatusFinished
Effective start/end date1/04/13 → 8/09/17
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Research Output

  • 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