Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)
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Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)
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PDF) Transformation of ferulic acid to 4-vinyl guaiacol as a major metabolite: a microbial approach
Vliv původu ječmene a technologie sladování na obsah ferulové kyseliny v ječmeni a sladu The influence of barley origin a
Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)
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Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)
JOSEF PROKEŠ's research works | Research Institute of Brewing and Malting, Prague (RIBM) and other places
Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)
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PDF) Transformation of ferulic acid to 4-vinyl guaiacol as a major metabolite: a microbial approach
PDF) Barley grain non-starch polysaccharides with malting and nutritional significance.
