The Relationship Between Wort Sugar Concentration and Yeast Carbon Partitioning During Brewing Fermentations
Author:
Affiliation:
1. School of Biosciences, University of Nottingham, Loughborough, UK;
2. Department of Chemical Engineering and Biotechnology, University of Cambridge, Cambridgeshire, UK
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2019.1666630
Reference39 articles.
1. Adjuncts
2. The Horace Brown Medal Lecture: Forty Years of Brewing Research
3. 125th Anniversary Review: Improvement of Higher Gravity Brewery Fermentation via Wort Enrichment and Supplementation
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