The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain.
- Resource Type
- Article
- Source
- Fermentation (Basel); Apr2024, Vol. 10 Issue 4, p198, 15p
- Subject
FERMENTED beverages HYDROXYTYROSOL FERMENTATION BIOACTIVE compounds YEAST OLIVE oil SACCHAROMYCES cerevisiae - Language
- ISSN
- 23115637