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

Research output: Contribution to journalArticleScientificpeer-review

Researchers

  • Kristoffer Krogerus
  • Brian R. Gibson

Research units

Details

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

ID: 770158