nd Divergence of Saccharomyces cerevisiae Beer Yeasts
Cell, 2016
Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?
Food Research International, 2016
MICROBIOLOGICAL ASPECTS OF A MIXED YEAST-BACTERIAL FERMENTATION IN THE PRODUCTION OF A SPECIAL BELGIAN ACIDIC ALE
Journal of the Institute of Brewing, 1997
A FLAVOUR MODEL FOR BEER FERMENTATION
Journal of the Institute of Brewing, 1994
Computed Properties
Subjects
Smell & Taste Science
Food Science & Technology
AI & Machine Learning
Language
English
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原文链接：https://www.scilit.com/publications/8730abe464fe1d593109d59ccf96738c