标题
Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds
作者
关键词
Native yeast, Non-conventional yeasts, Fermentation, Aroma, Beer, Bioflavouring
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 337, Issue -, Pages 108953
出版商
Elsevier BV
发表日期
2020-11-05
DOI
10.1016/j.ijfoodmicro.2020.108953
参考文献
相关参考文献
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