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Experimental Whisky Fermentations: Influence of Wort Pretreatments. (2021)

First Author: Daute M

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