Microbial Ecology of Traditional Beer Fermentations-Reference-Cited by-同舟云学术

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Microbial Ecology of Traditional Beer Fermentations

Published:2017 Issue: Volume: Page:
ISSN:
Container-title:Brewing Microbiology: Current Research, Omics and Microbial Ecology
language:
Short-container-title:

Author:

Spitaels Freek,Wieme Anneleen Diane,Snauwaert Isabel,Vuyst Luc De,Vandamme Peter

Publisher

Caister Academic Press

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production;Applied and Environmental Microbiology;2024-04-17

2. Study of a First Approach to the Controlled Fermentation for Lambic Beer Production;Microorganisms;2023-06-28

3. New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation;International Journal of Food Microbiology;2023-06

4. Lambic Beer, A Unique Blend of Tradition and Good Microorganisms;Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture;2022-09-14

5. Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?;Frontiers in Microbiology;2022-08-04

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