Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of saccharomyces cerevisiae ascospores in different alcohol beers-Reference-Cited by-同舟云学术

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of saccharomyces cerevisiae ascospores in different alcohol beers

Published:2016-05-30 Issue:4 Volume:36 Page:595-609
ISSN:0895-7959
Container-title:High Pressure Research
language:en
Short-container-title:High Pressure Research

Author:

Milani Elham A.¹,Silva Filipa V. M.¹

Affiliation:

1. Department of Chemical and Materials and Engineering, University of Auckland, Auckland, New Zealand

Funder

Morton Coutts Grant, Dominion Breweries, Auckland

Publisher

Informa UK Limited

Subject

Condensed Matter Physics

Link

https://www.tandfonline.com/doi/pdf/10.1080/08957959.2016.1190354

Reference66 articles.

1. Yeasts as Spoilage Organisms in Beverages

2. Thermal resistance of Saccharomyces yeast ascospores in beers

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