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Yeast: Difference between revisions
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*[https://www.sciencedirect.com/science/article/pii/B9781782423317000174 Chapter 17 - Impact of yeast and bacteria on beer appearance and flavour] in: Brewing Microbiology | *[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. | *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. | ||
*Gharwalova, L.; Sigler, K.; Dolezalova, J.; Masak, J.; Rezanka, T.; Kolouchova, I. Resveratrol suppresses ethanol stress in winery and bottom brewery yeast by affecting superoxide dismutase, lipid peroxidation and fatty acid profile. World J. Microbiol. Biotechnol. 2017, 33, 205. | |||
==References== | ==References== | ||