Experimental Whisky Fermentations: Influence of Wort Pretreatments. (2021)
Attributed to:
Exploiting yeast diversity in whisky fermentation for biocatalysis of desirable flavour compounds
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.3390/foods10112755
PubMed Identifier: 34829036
Publication URI: http://europepmc.org/abstract/MED/34829036
Type: Journal Article/Review
Volume: 10
Parent Publication: Foods (Basel, Switzerland)
Issue: 11
ISSN: 2304-8158