Yeast: Difference between revisions
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*[https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-58-0030 Technological Approach to Improve Beer Flavor Stability: Adjustments of Wort Aeration in Modern Fermentation Systems Using the Electron Spin Resonance Method] | *[https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-58-0030 Technological Approach to Improve Beer Flavor Stability: Adjustments of Wort Aeration in Modern Fermentation Systems Using the Electron Spin Resonance Method] | ||
*[https://www.sciencedirect.com/science/article/abs/pii/0922338X9290137J "Effect of pitching yeast and wort preparation on flavor stability of beer"] | *[https://www.sciencedirect.com/science/article/abs/pii/0922338X9290137J "Effect of pitching yeast and wort preparation on flavor stability of beer"] | ||
*[https://pubs.acs.org/doi/abs/10.1021/jf9037387 Decrease of Aged Beer Aroma by the Reducing Activity of Brewing Yeast] | |||
== References == | == References == | ||