Bioflavoring and beer refermentation

@article{Vanderhaegen2003BioflavoringAB,
  title={Bioflavoring and beer refermentation},
  author={Bart Vanderhaegen and Hedwig Neven and Stefan Coghe and Kevin J. Verstrepen and Guy Derdelinckx and Hubert Verachtert},
  journal={Applied Microbiology and Biotechnology},
  year={2003},
  volume={62},
  pages={140-150}
}
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… 
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104 Citations

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