• DOI:10.1007/s00253-003-1340-5
Corpus ID: 12944068

Bioflavoring and beer refermentation

@article{Vanderhaegen2003BioflavoringAB,
  title={Bioflavoring and beer refermentation},
  author={B. Vanderhaegen and H. Neven and S. Coghe and K. Verstrepen and G. Derdelinckx and H. Verachtert},
  journal={Applied Microbiology and Biotechnology},
  year={2003},
  volume={62},
  pages={140-150}
}

B. Vanderhaegen, H. Neven, +3 authors H. Verachtert

Published 2003

Medicine, Biology

Applied Microbiology and Biotechnology

Various techniques are used to adjust the flavors of foods and beverages to new market demands. Although synthetic flavoring chemicals are still widely used, flavors produced by biological methods (bioflavors) are now more and more requested by consumers, increasingly concerned with health and environmental problems caused by synthetic chemicals. Bioflavors can be extracted from plants or produced with plant cell cultures, microorganisms or isolated enzymes. This Mini-Review paper gives an… CONTINUE READING

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