Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomyces cerevisiae

Author: van Iersel M.F.M.   van Dieren B.   Rombouts F.M.   Abee T.  

Publisher: Elsevier

ISSN: 0141-0229

Source: Enzyme and Microbial Technology, Vol.24, Iss.7, 1999-05, pp. : 407-411

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Abstract