Login / Signup

Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain.

Jorg C de RuijterHeikki AisalaIina JokinenKristoffer KrogerusHeiko RischerMervi Toivari
Published in: European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A (2023)
The online version contains supplementary material available at 10.1007/s00217-023-04274-1.
Keyphrases
  • saccharomyces cerevisiae
  • wastewater treatment
  • heavy metals
  • social media
  • psychometric properties
  • health information
  • lactic acid
  • healthcare