Work

Advances in Research on Beverages, Food, Yeast and Brewing

Year: 2024

Type: article

Abstract: This closing Editorial marks the end of three volumes of this Special Issue (SI), which covered themes like changes in reactants and products, chemistry, sensory properties, microbiology, transcriptomics, proteomics and metabolomics, food safety, and nutrition [...]

Source: Fermentation

DOI: 10.3390/fermentation10120636

Author: Ogueri Nwaiwu

Institution: University of Birmingham

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,955