Industrial-Level Brewing Using Oenological <i>Saccharomyces cerevisiae</i> and <i>Schizosaccharomyces pombe</i> as Mixed-Inoculum
The development of new food processes and formulations begins at the laboratory stage, progresses through pilot plant trials, and culminates in industrial production. Although the positive effects in terms of sensory characteristics and qualitative differentiation have been widely studied at laborat...
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| Hlavní autoři: | , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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MDPI AG
2024-09-01
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| Edice: | Applied Sciences |
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| On-line přístup: | https://www.mdpi.com/2076-3417/14/19/8609 |
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