Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation
Author:
Affiliation:
1. Dipartimento Scienze della Vita e dell'Ambiente; Università Politecnica delle Marche; Via Brecce Bianche 60131 Ancona Italy
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.133/fullpdf
Reference20 articles.
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2. The yeast Saccharomyces cerevisiae - the main character in beer brewing;Lodolo;FEMS Yeast Res.,2008
3. Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: a preliminary study;Cocolin;J. Inst. Brew.,2011
4. The importance of focus to market entrants: a study of microbrewery performance;Wesson;J. Business Venturing,2001
5. Bioflavoring and beer refermentation;Vanderhaegen;Appl. Microbiol. Biotechnol.,2003
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