Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce
This is the peer reviewed version of the following article: Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce Journal of The Science of Food and Agriculture (2020) DOI:10.1002/jsfa.10556, which has been published in final form at ht...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/212947 |
| Acceso en línea: | http://hdl.handle.net/10261/212947 |
| Access Level: | acceso abierto |
| Palabra clave: | Chili pepper Aroma Yeast Hanseniaspora opuntiae Pichia kudriavzevii Wickerhamomyces anomalus |
| Sumario: | This is the peer reviewed version of the following article: Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce Journal of The Science of Food and Agriculture (2020) DOI:10.1002/jsfa.10556, which has been published in final form at https://doi.org/10.1002/jsfa.10556. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. |
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