Molecular and biochemical aspects ofBrettanomycesin brewing
Author:
Affiliation:
1. Brewing Yeast Research Group, Biotechnology Center of the Federal University of Rio Grande do Sul, Department of Molecular Biology and Biotechnology; Federal University of Rio Grande do Sul; Porto Alegre RS Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.580/fullpdf
Reference116 articles.
1. A history of research on yeasts 1: Work by chemists and biologists 1789-1850;Barnett;Yeast,1998
2. Brewing Microbiology
3. The microbiology of malting and brewing;Bokulich;Microbiol. Mol. Biol. Rev.,2013
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