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Sourdough cultures as reservoirs of maltose-negative yeasts..:
Johansson, Linnea
;
Nikulin, Jarkko
;
Juvonen, Riikka
...
Food Microbiology. 94 (2021) - p. 103629 , 2021
Link:
https://doi.org/10.1016/j.fm.2020.103629
RT Journal T1
Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fm.2020.103629&Exemplar=1&LAN=DE A1 Johansson, Linnea A1 Nikulin, Jarkko A1 Juvonen, Riikka A1 Krogerus, Kristoffer A1 Magalhães, Frederico A1 Mikkelson, Atte A1 Nuppunen-Puputti, Maija A1 Sohlberg, Elina A1 de Francesco, Giovanni A1 Perretti, Giuseppe A1 Gibson, Brian PB Elsevier BV YR 2021 SN 0740-0020 JF Food Microbiology VO 94 SP 103629 LK http://dx.doi.org/https://doi.org/10.1016/j.fm.2020.103629 DO https://doi.org/10.1016/j.fm.2020.103629 SF ELIB - SuUB Bremen
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