Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomyces cerevisiae
- 15 May 1999
- journal article
- Published by Elsevier in Enzyme and Microbial Technology
- Vol. 24 (7) , 407-411
- https://doi.org/10.1016/s0141-0229(98)00146-x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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