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Evaluation of Beer Fermentation with a Novel Yeast
Williopsis saturnus

The aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. (o)Brix, sugar and...

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Bibliografische gegevens
Gepubliceerd in:Food Technol Biotechnol
Hoofdauteurs: Liu, Shao-Quan, Quek, Althea Ying Hui
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: University of Zagreb Faculty of Food Technology and Biotechnology 2016
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Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5253982/
https://ncbi.nlm.nih.gov/pubmed/28115897
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.54.04.16.4440
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