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Study of a First Approach to the Controlled Fermentation for Lambic Beer Production.
- Published in:
- Microorganisms, 2023, v. 11, n. 7, p. 1681, doi. 10.3390/microorganisms11071681
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- Article
Autochthonous Ingredients for Craft Beer Production.
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- Fermentation (Basel), 2024, v. 10, n. 5, p. 225, doi. 10.3390/fermentation10050225
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- Article
Wine Saccharomyces Yeasts for Beer Fermentation.
- Published in:
- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040290
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- Article
Non-Conventional Yeast: Behavior under Pure Culture, Sequential and Aeration Conditions in Beer Fermentation.
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- Foods, 2022, v. 11, n. 22, p. 3717, doi. 10.3390/foods11223717
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- Article
Impact of Non- Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation.
- Published in:
- Foods, 2022, v. 11, n. 14, p. 2029, doi. 10.3390/foods11142029
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- Article
Lachancea thermotolerans , an Innovative Alternative for Sour Beer Production.
- Published in:
- Beverages, 2023, v. 9, n. 1, p. 20, doi. 10.3390/beverages9010020
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- Article