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Flavor impacts of glycerol in the processing of yeast fermented beverages: a review

机译：甘油在酵母发酵饮料加工中的风味影响：综述

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Xiangdong Zhao; Susanne Procopio; Thomas Becker;
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1. Flavor impacts of glycerol in the processing of yeast fermented beverages: a review [J] . Zhao Xiangdong, Procopio Susanne, Becker Thomas Journal of Food Science and Technology . 2015,第12期

机译：甘油在酵母发酵饮料加工中的风味影响：综述
2. Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage [J] . Ayorinde Falomo, Elisiane do Nascimento da Rocha, Ehimen R. Ohizua, Food Science & Nutrition . 2016,第3期

机译：传统的高粱麦芽发酵饮料Obushera的主要乳酸菌和酵母产生的有机风味化合物
3. Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage [J] . Ayorinde Falomo, Elisiane do Nascimento da Rocha, Ehimen R. Ohizua, Food Science & Nutrition . 2016,第3期

机译：传统的高粱麦芽发酵饮料Obushera的主要乳酸菌和酵母产生的有机风味化合物
4. Review in Metabolic Modulation of Higher Alcohols in Top-Fermenting Yeast [C] . Zhongguan Sun, Dongguang Xiao International conference on applied biotechnology . 2018

机译：发酵酵母中高级酒精的代谢调控研究进展
5. In yeast, the RSF1 gene product functions in the transition from fermentative to glycerol-based respiratory growth. [D] . Roberts, George Gordon, III. 2005

机译：在酵母中，RSF1基因产物在从发酵型向基于甘油的呼吸生长的过渡中起作用。
6. Flavor impacts of glycerol in the processing of yeast fermented beverages: a review [O] . Xiangdong Zhao, Susanne Procopio, Thomas Becker 2015

机译：甘油在酵母发酵饮料加工中的风味影响：综述
7. Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products [O] . Mabel Kyei Kwofie, Nafisatu Bukari, Oluwaseyi Adeboye 2020

机译：酵母和乳酸菌发酵食品的益生菌潜力以及加工的影响：对土着和欧陆食品的综述
8. Scientific Literature Review of Propylene Glycol, Glycerol and Related Substances in Flavor Usage. Volume 1. Introduction and Summary, Tables of Data, Bibliography [R] . 1985

机译：丙二醇，甘油及其有关物质的科学文献综述。第1卷。简介和摘要，数据表，参考书目

Flavor impacts of glycerol in the processing of yeast fermented beverages: a review

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