Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer’s wort

Title
Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer’s wort
Authors
Keywords
Diacetyl, Valine, Amino acid, Beer, Lager, Fermentation
Journal
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Volume 97, Issue 15, Pages 6919-6930
Publisher
Springer Nature
Online
2013-05-15
DOI
10.1007/s00253-013-4955-1

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