New Advances in Saccharomyces

New Advances in Saccharomyces is a book for yeast researchers that provides a better understanding of yeast metabolism, genetics, and metabolomics applied to the fermentation of alcoholic beverages such as wine and beer. The book is structured in three parts and twelve chapters with a significant fo...

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Format:	Online
Idioma:	anglès
Publicat:	IntechOpen 2024
Matèries:	Yeast Winemaking Beer Bread Brewing CRISPRcas9 Genetic Tools New Features GMOs Sequential Fermentations Mixed Fermentations Bioprotection thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology
Accés en línia:	ONIX_20240307_9780854661275_78
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