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Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation.
- Published in:
- Microorganisms, 2021, v. 9, n. 3, p. 514, doi. 10.3390/microorganisms9030514
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- Article
Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing.
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- Journal of the Institute of Brewing, 2020, v. 126, n. 2, p. 168, doi. 10.1002/jib.608
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- Article
Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology.
- Published in:
- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010003
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- Article