Yeast: Difference between revisions
No edit summary |
No edit summary |
||
| Line 266: | Line 266: | ||
*[https://onlinelibrary.wiley.com/doi/full/10.1002/jib.580 Molecular and biochemical aspects of Brettanomyces in brewing] | *[https://onlinelibrary.wiley.com/doi/full/10.1002/jib.580 Molecular and biochemical aspects of Brettanomyces in brewing] | ||
*Chatonnet, P., Dubourdieu, D., Boidron, J. N., & Lavigne, V. (1993). Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. Journal of the Science of Food and Agriculture, 62(2), 191–202. | *Chatonnet, P., Dubourdieu, D., Boidron, J. N., & Lavigne, V. (1993). Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. Journal of the Science of Food and Agriculture, 62(2), 191–202. | ||
*[https://www.sciencedirect.com/science/article/pii/B9781782423317000174 Chapter 17 - Impact of yeast and bacteria on beer appearance and flavour] in: Brewing Microbiology | |||
*Schwarz, K. J., Boitz, L. I., & Methner, F.-J. (2012a). Enzymatic formation of styrene during wheat beer fermentation is dependent on pitching rate and cinnamic acid content. Journal of the Institute of Brewing, 118(3), 280–284. | |||
==References== | ==References== | ||