Review: Pure non‐ Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications-Reference-Cited by-同舟云学术

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Review: Pure non‐ Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications

Published:2016-10 Issue:4 Volume:122 Page:569-587
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Michel Maximilian¹,Meier‐Dörnberg Tim¹,Jacob Fritz¹,Methner Frank‐Jürgen²,Wagner R. Steven³,Hutzler Mathias¹

Affiliation:

1. Research Centre Weihenstephan for Beer and Food Quality Technische Universität München Alte Akademie 3 85354 Freising Germany

2. Technische Universität Berlin Seestraße 13 13353 Berlin Germany

3. Brewing Program Central Washington University 400 E University Way, Ellensburg Washington USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.381

Reference130 articles.

1. Hutzler M. andJacob F.(2015)Hefe im Wandel der Zeit Brauindustrie100 Jahre Brauindustrie (special edition) 76–80.

2. An overview of selected specialty beers: developments, challenges and prospects

3. Großes Aromapotenzial – Die vielfältige Aromenwelt der Hefen;Hutzler M.;Brauindustrie,2015

4. Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations

5. Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential

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