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Fermentation 2017, 3(1), 6; doi:10.3390/fermentation3010006

Yeast Biotechnology

1
Research Group Structural Biology Brussels, Vrije Universiteit Brussel, Brussels 1050, Belgium
2
Alliance Research Group NanoMicrobiology (NAMI), Vrije Universiteit Brussel, Brussels 1050, Belgium—Ghent University, Ghent 9000, Belgium
3
International Joint Research Group BioNanotechnology & NanoMedicine (NANO), Vrije Universiteit Brussel—Ecole Polytechnique de Lausanne (EPFL), Brussels 1050, Belgium—Lausanne 1015, Switzerland
Academic Editor: Badal C. Saha
Received: 13 January 2017 / Revised: 24 January 2017 / Accepted: 24 January 2017 / Published: 26 January 2017
(This article belongs to the Special Issue Yeast Biotechnology)
View Full-Text   |   Download PDF [147 KB, uploaded 26 January 2017]
No abstract available View Full-Text
Keywords: Saccharomyces cerevisiae; non-Saccharomyces yeasts; fermentation-derived products; wine; beer; flavour; bioethanol; enzyme production; bioreactors; nanobiotechnology Saccharomyces cerevisiae; non-Saccharomyces yeasts; fermentation-derived products; wine; beer; flavour; bioethanol; enzyme production; bioreactors; nanobiotechnology
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Willaert, R.G. Yeast Biotechnology. Fermentation 2017, 3, 6.

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