The Impact of Selected Lachancea Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers
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DOI: 10.3390/molecules29235674
Abstract: Changing trends in the brewing market show that breweries want to attract consumers with new products. New flavours and aromas in beer can be achieved by using various additives. However, non-Saccharomyces yeast strains make it… read more here.
Keywords: profiles beers; yeast; yeast strains; selected lachancea ... See more keywords