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

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

Published 2020

Read in Norwegian

Publication details

Journal : Frontiers in Microbiology , vol. 11 , p. 0 , 2020

Publisher : Frontiers Media S.A.

International Standard Numbers :
Printed : 1664-302X
Electronic : 1664-302X

Publication type : Academic article

Contributors : Dysvik, Anna; Leanti La Rosa, Sabina; Liland, Kristian Hovde; Myhrer, Kristine S; Østlie, Hilde Marit; De Rouck, Gert; Rukke, Elling-Olav; Westereng, Bjørge; Wicklund, Trude

Issue : 279

Links :
ARKIV : hdl.handle.net/11250/2687960
DOI : doi.org/10.3389/fmicb.2020.002...

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Kristine S Myhrer

Kristine S Myhrer

Ph.D. Student