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Novel Saccharomyces cerevisiae variants slow down the accumulation of staling aldehydes and improve beer shelf-life.
Food Chem. 2023 Jan 1;398:133863. doi: 10.1016/j.foodchem.2022.133863. Epub 2022 Aug 6.
Food Chem. 2023.
PMID: 35961173
Free article.
Massive QTL analysis identifies pleiotropic genetic determinants for stress resistance, aroma formation, and ethanol, glycerol and isobutanol production in Saccharomyces cerevisiae.
Ho PW, Piampongsant S, Gallone B, Del Cortona A, Peeters PJ, Reijbroek F, Verbaet J, Herrera B, Cortebeeck J, Nolmans R, Saels V, Steensels J, Jarosz DF, Verstrepen KJ.
Ho PW, et al. Among authors: cortebeeck j.
Biotechnol Biofuels. 2021 Nov 2;14(1):211. doi: 10.1186/s13068-021-02059-w.
Biotechnol Biofuels. 2021.
PMID: 34727964
Free PMC article.
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