Wort Nitrogenous Sources—Their Use by Brewing Yeasts: A Review
Author:
Affiliation:
1. Applied Microbiology and Food Science Department, University of Saskatchewan, Saskatoon, SK, Canada S7N OWO
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-47-0102
Reference52 articles.
1. Genetics and physiology of proline utilization in Saccharomyces cerevisiae: enzyme induction by proline
2. PEPTIDE REMOVAL FROM ALL-MALT AND ADJUNCT WORTS BYSACCHAROMYCES CEREVISIAE NCYC 240
3. High-Gravity Brewing: Effects of Nutrition on Yeast Composition, Fermentative Ability, and Alcohol Production
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