Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beer
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DOI: 10.1093/femsyr/foac042
Abstract: Abstract Nonalcoholic beers are becoming increasingly popular, in part due to consumers’ awareness of a healthier lifestyle. Additionally, consumers are demanding diversification in the product range, which can be offered by producing nonalcoholic beers using… read more here.
Keywords: yeast strains; nonalcoholic beers; producing nonalcoholic; different non ... See more keywords