Changes in Organic Acids during Beer Fermentation
Author:
Affiliation:
1. China National Research Institute of Food and Fermentation Industries, Beijing 100015, China.
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2015-0509-01
Reference20 articles.
1. STUDIES ON YEAST DIFFERENTIATION USING ORGANIC ACID METABOLITES PART 1. DEVELOPMENT OF METHODOLOGY USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
2. STUDIES ON YEAST DIFFERENTIATION USING ORGANIC ACID METABOLITES PART 2. STUDIES ON THE ORGANIC ACID METABOLITES PRODUCED BY YEASTS GROWN ON GLUCOSE
3. THE CONTENT OF SOME ORGANIC ACIDS IN BEER AND OTHER FERMENTED MEDIA
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