Evolution of the Lactic Acid Bacterial Community during Malt Whisky Fermentation: a Polyphasic Study

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Bibliographic Details
Published in:	Appl Environ Microbiol
Main Authors:	van Beek, Sylvie, Priest, Fergus G.
Format:	Artigo
Language:	Inglês
Published:	American Society for Microbiology (ASM) 2002
Subjects:	Food Microbiology
Online Access:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC126549/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11772639/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.1.297-305.2002
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