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*http://www.lowoxygenbrewing.com/wp-content/uploads/2017/04/poeschl_0807.pdf The Influence of Fermentation-Control on the Colloidal Stability and the Reducing Power of the Resulting Bottom Fermented Beers | *http://www.lowoxygenbrewing.com/wp-content/uploads/2017/04/poeschl_0807.pdf The Influence of Fermentation-Control on the Colloidal Stability and the Reducing Power of the Resulting Bottom Fermented Beers | ||
*Krogerus, K. and Gibson, B.: A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing. Applied Microbiology and Biotechnology, 104 (2020), pp. 3745-3756. | *Krogerus, K. and Gibson, B.: A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing. Applied Microbiology and Biotechnology, 104 (2020), pp. 3745-3756. | ||
*https://www.biorxiv.org/content/10.1101/2020.06.26.166157v1.full | |||
==References== | ==References== | ||