Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast
Work
Year: 2023
Type: article
Abstract: Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) that influence the quality of beer. The concentrations of these compounds are determined through a spe... more
Source: Journal of Mass Spectrometry
Institutions University of Otago, Fondazione Edmund Mach
Cites: 65
Cited by: 11
Related to: 10
FWCI: 3.649
Citation percentile (by year/subfield): 99.99
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
APC paid (est): $4,020