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Exploitation of Three Non-Conventional Yeast Species in the Brewing Process
Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-conventional yeasts belonging to Lachancea thermoto...
Autores principales: | Canonico, Laura, Galli, Edoardo, Ciani, Enrico, Comitini, Francesca, Ciani, Maurizio |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6351989/ https://www.ncbi.nlm.nih.gov/pubmed/30626108 http://dx.doi.org/10.3390/microorganisms7010011 |
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