Influence of the Sugar Composition of the Added Extract on the Refermentation of Beer in Bottles
Author:
Affiliation:
1. Centre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
2. Department of Industrial Sciences, Hogeschool Gent, Voskenslaan 270, B-9000 Gent, Belgium
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-64-0206
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