Modulation of yeast-derived volatile aromas by oleic acid and sterols
Unsaturated fatty acids and sterols are essential constituents of the yeast plasma membrane. Recently, their contribution to modulating the production of yeast-derived volatile compounds has received significant attention. The objective of this study was to determine how sterol and lipid supplementa...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.14/28451 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/28451 |