Evaluation of yeast relevant parameters in order to influence the flavour stability of beer.
Saison
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D
Centre for Malting and Brewing Science, Faculty of Bioscience Engineering - KULeuven Kasteelpark Arenberg 22, BE-3001 Heverlee, Belgium.
De Schutter
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DP
Delvaux
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F
Delvaux
F R
FR
D001515:Beer / Q000382:microbiology* / Q000592:standards; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006801:Humans; D006863:Hydrogen-Ion Concentration; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism*; D013447:Sulfites / Q000032:analysis; D013649:Taste / Q000502:physiology*; D013997:Time Factors
D013447:Sulfites