Utilization of Low Nitrogen Barley for Production of Distilling Quality Malt (2020)
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/10.1080/03610470.2020.1796090
Publication URI: http://dx.doi.org/10.1080/03610470.2020.1796090
Type: Journal Article/Review
Parent Publication: Journal of the American Society of Brewing Chemists
Issue: 1