Impact of Non-<i>Saccharomyces</i> Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation
The use of non-<i>Saccharomyces</i> yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products. Non-<i>Saccharomyces</i> yeasts can be used both in single and in mixed fermentations with <i>Saccharomyces ce...
| Päätekijät: | , , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |
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MDPI AG
2022-07-01
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| Sarja: | Foods |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2304-8158/11/14/2029 |