The effect of pitching rate on the production of higher alcohols by top-fermenting yeast in wheat beer fermentation
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13213-019-01463-w.pdf
Reference43 articles.
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3. Carrau F, Medina K, Fariña L, Boido E, Dellacassa E (2010) Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content. Int J Food Microbiol 143:81–85
4. Chen EH (1978) Effects on flavour of innovations in brewery equipment and processing: a review. J Inst Brew 107:271–286
5. Chen H, Fink GR (2006) Feedback control of morphogenesisin fungi by aromatic alcohols. Genes Dev 20:1150–1161
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