Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer's wort

Kristoffer Krogerus, Brian R. Gibson

Research output: Contribution to journalArticleScientificpeer-review

45 Citations (Scopus)
Original languageEnglish
Pages (from-to)6919-6930
JournalApplied Microbiology and Biotechnology
Volume97
Issue number15
DOIs
Publication statusPublished - 2013
MoE publication typeA1 Journal article-refereed

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