Part II: the influence of the serial repitching of Saccharomyces pastorianus on the uptake dynamics of amino acids during the fermentation of barley and gluten‐free buckwheat and quinoa wort

Publisher： John Wiley & Sons Inc

E-ISSN： 2050-0416|121|3|370-386

ISSN： 0046-9750

Source： JOURNAL OF THE INSTITUTE OF BREWING, Vol.121, Iss.3, 2015-07, pp. : 370-386

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