Leuconostoc mesenteroides in the brewing process: A controversial role

Author:

Ruiz PatriciaORCID,Celada Lucía,Seseña SusanaORCID,Palop María Llanos

Funder

University of Castilla-La Mancha

Ministerio de Educación, Cultura y Deporte

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference57 articles.

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4. Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses;Ballesteros;Food Control,2006

5. Improvement of malt quality and safety by adding starter culture during the malting process;Boivin;MBAA Technical Quarterly,1997

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