Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread

• Elham Aslankoohi ,

  Contributed equally to this work with: Elham Aslankoohi, Beatriz Herrera-Malaver

  Affiliations Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium, CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium

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• Beatriz Herrera-Malaver ,

  Contributed equally to this work with: Elham Aslankoohi, Beatriz Herrera-Malaver

  Affiliations Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium, CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium

  http://orcid.org/0000-0002-7147-5084

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• Mohammad Naser Rezaei,

  Affiliation Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium

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• Jan Steensels,

  Affiliations Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium, CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium

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• Christophe M. Courtin ,

  * E-mail: Kevin.Verstrepen@biw.vib-kuleuven.be (KV); Christophe.Courtin@biw.kuleuven.be (CC)

  Affiliation Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium

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• Kevin J. Verstrepen

  * E-mail: Kevin.Verstrepen@biw.vib-kuleuven.be (KV); Christophe.Courtin@biw.kuleuven.be (CC)

  Affiliations Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium, CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium

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