Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

por Dysvik, Anna, La Rosa, Sabina Leanti, Liland, Kristian Hovde, Myhrer, Kristine S., Østlie, Hilde Marit, De Rouck, Gert, Rukke, Elling-Olav, Westereng, Bjørge, Wicklund, Trude
Publicado 2020