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Exploitation of Three Non-Conventional Yeast Species in the Brewing Process
Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-conventional yeasts belonging to Lachancea thermoto...
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| Pubblicato in: | Microorganisms |
|---|---|
| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6351989/ https://ncbi.nlm.nih.gov/pubmed/30626108 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms7010011 |
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