<i>Lachancea thermotolerans</i>, an Innovative Alternative for Sour Beer Production
The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative yeasts for the production of this style of beer h...
| 出版年: | Beverages |
|---|---|
| 主要な著者: | , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
MDPI AG
2023-02-01
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| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2306-5710/9/1/20 |