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Yeast: Difference between revisions
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*Guido, L.F., Rodrigues, P.G., Rodrigues, J.A., Gonçalves, C.R., Barros, A.A., 2004. [https://www.sciencedirect.com/science/article/abs/pii/S0308814603006034 The impact of the physiological condition of the pitching yeast on beer flavor stability: an industrial approach.] Food Chem. 87, 187–193. | *Guido, L.F., Rodrigues, P.G., Rodrigues, J.A., Gonçalves, C.R., Barros, A.A., 2004. [https://www.sciencedirect.com/science/article/abs/pii/S0308814603006034 The impact of the physiological condition of the pitching yeast on beer flavor stability: an industrial approach.] Food Chem. 87, 187–193. | ||
*Saison, D.; De Schutter, D.P.; Delvaux, F.F.R.; Delvaux, F.F.R. Improved flavor stability by aging beer in the presence of yeast. J. Am. Soc. Brew. Chem. 2011, 69, 50–56. | *Saison, D.; De Schutter, D.P.; Delvaux, F.F.R.; Delvaux, F.F.R. Improved flavor stability by aging beer in the presence of yeast. J. Am. Soc. Brew. Chem. 2011, 69, 50–56. | ||
*Arão Cardoso Viana, Tatiana Colombo Pimentel, Rafaela Borges do Vale, Lorena Santos Clementino, Emilly Thayná Januario Ferreira, Marciane Magnani, Marcos dos Santos Lima. American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity. LWT 2021, 152 , 112317. | |||
==References== | ==References== | ||