Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acids, Alpha Acids, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer
Author:
Affiliation:
1. Food Safety and Quality Assurance Center, Quality Assurance Department, Kirin Holdings Company, Ltd, Yokohama, Japan
2. Institute for Future Beverages, Kirin Holdings Company, Limited, Yokohama, Japan
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2022.2093091
Reference86 articles.
1. Beer spoilage bacteria and hop resistance
2. Enhancing the Microbiological Stability of Malt and Beer - A Review
3. A Review of Hop Resistance in Beer Spoilage Lactic Acid Bacteria
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