Novel Saccharomyces cerevisiae variants slow down the accumulation of staling aldehydes and improve beer shelf-life

Food chemistry

Ruben Wauters, Beatriz Herrera-Malaver, Michiel Schreurs, …, Paul M Duffin, Jan Steensels, Kevin J Verstrepen

• DOI: 10.1016/j.foodchem.2022.133863
• PMID: 35961173