Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production-Reference-Cited by-同舟云学术

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Published:2018-09-24 Issue:1 Volume:99 Page:25-38
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

De Roos Jonas¹,De Vuyst Luc¹^ORCID

Affiliation:

1. Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering SciencesVrije Universiteit Brussel Brussels Belgium

Funder

Vrije Universiteit Brussel

Hercules Foundation

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9291

Reference150 articles.

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5. Alcohol and Temperance in Modern History: An International Encyclopedia 2003 ABC‐Clio Santa Barbara CA RG Anderson J Blocker I Tyrrell D Fahey Beer 92 100

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