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

I.M.H. van Rijswijck, J. de Vries, W. Alkema, T. Abee, E.J. Smid

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

Original languageEnglish
Title of host publicationBook of Abstracts 4th European Yeast Flavour Workshop Conference,Freising, Germanym 22 - 23 July, 2013
Place of PublicationFreising
PublisherTUM Biotechnology of Natural Products
Pages36
Publication statusPublished - 2013
Event4th European Yeast Flavour Workshop Conference, Freising, Germany -
Duration: 22 Jul 201323 Jul 2013

Workshop

Workshop4th European Yeast Flavour Workshop Conference, Freising, Germany
Period22/07/1323/07/13

Cite this

van Rijswijck, I. M. H., de Vries, J., Alkema, W., Abee, T., & Smid, E. J. (2013). Non-conventional yeast species in novel sustainable food fermentation processes: Unravelling the eco-physiological implications of key metabolic pathways. In Book of Abstracts 4th European Yeast Flavour Workshop Conference,Freising, Germanym 22 - 23 July, 2013 (pp. 36). TUM Biotechnology of Natural Products. https://edepot.wur.nl/292312