Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii
Crossref DOI link: https://doi.org/10.1007/s11947-023-03061-w
Published Online: 2023-04-03
Published Print: 2023-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sileoni, Valeria
Maranghi, Stefano
De Francesco, Giovanni
Perretti, Giuseppe
Marconi, Ombretta
Text and Data Mining valid from 2023-04-03
Version of Record valid from 2023-04-03
Article History
Received: 18 October 2022
Accepted: 6 March 2023
First Online: 3 April 2023
Declarations
:
: The authors declare no competing interests.