Novel starters for old processes: use of <i>Saccharomyces cerevisiae</i> strains isolated from artisanal sourdough for craft beer production at a brewery scale
Crossref DOI link: https://doi.org/10.1007/s10295-014-1525-1
Published Online: 2015-01-01
Published Print: 2015-01-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Marongiu, Antonella
Zara, Giacomo
Legras, Jean-Luc
Del Caro, Alessandra
Mascia, Ilaria
Fadda, Costantino
Budroni, Marilena
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Text and Data Mining valid from 2015-01-01