Growth study, metabolite development, and organoleptic profile of a malt-based substrate fermented by lactic acid bacteria

Journal of the American Society of Brewing Chemists

Volumn 73, Issue 4, 2015, Pages 303-313

  Peyer, Lorenzo C ^a   Zannini, Emanuele ^a   Jacob, Fritz ^b   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Ageing; LAB; Lactic fermentation; Novel beverages; Sensory; Strecker aldehydes

Indexed keywords

EID: 84946716539     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2015-0811-01     Document Type: Article

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