12,587
edits
Yeast: Difference between revisions
m
no edit summary
mNo edit summary |
|||
| Line 235: | Line 235: | ||
*https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2013-0921-01 Stewart, G. G., Hill, A. E., and Lekkas, C. Wort FAN—its characteristics and importance during fermentation. J. Am. Brew. Chem. 71:179-185, 2013. | *https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2013-0921-01 Stewart, G. G., Hill, A. E., and Lekkas, C. Wort FAN—its characteristics and importance during fermentation. J. Am. Brew. Chem. 71:179-185, 2013. | ||
*Verbelen, P.J., Delvaux, F.R., 2009. [https://scholar.google.com/scholar?hl=en&as_sdt=0%2C36&q=Brewing+yeast+in+action%3A+beer+fermentation&btnG= Brewing yeast in action: beer fermentation.] Applied Mycology 110–135. | *Verbelen, P.J., Delvaux, F.R., 2009. [https://scholar.google.com/scholar?hl=en&as_sdt=0%2C36&q=Brewing+yeast+in+action%3A+beer+fermentation&btnG= Brewing yeast in action: beer fermentation.] Applied Mycology 110–135. | ||
*Fleet, G.H., 2003. Yeast interactions and wine flavour. International Journal of Food Microbiology 86, 11–22. | |||
*Fleet, G.H., 2008. Wine yeasts for the future. FEMS Yeast Research 8, 979–995. | |||
*Romano, P., Fiore, C., Paraggio, M., Caruso, M., Capece, A., 2003. Function of yeast species and strains in wine flavour. International Journal of Food Microbiology 86, 169–180. | |||
==References== | ==References== | ||