Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559129.2015.1075211
Reference176 articles.
1. Presence of Ochratoxin A (OTA) Mycotoxin in Alcoholic Drinks from Southern European Countries: Wine and Beer
2. Molecular Characterization of New Natural Hybrids of Saccharomyces cerevisiae and S . kudriavzevii in Brewing
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