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

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Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer's wort. / Krogerus, Kristoffer; Gibson, Brian R.

In: Applied Microbiology and Biotechnology, Vol. 97, No. 15, 2013, p. 6919-6930.

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@article{c13dc365466c40b09e861062942b5811,
title = "Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer's wort",
author = "Kristoffer Krogerus and Gibson, {Brian R.}",
year = "2013",
doi = "10.1007/s00253-013-4955-1",
language = "English",
volume = "97",
pages = "6919--6930",
journal = "Applied Microbiology & Biotechnology",
issn = "0175-7598",
number = "15",

}

RIS - Download

TY - JOUR

T1 - Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer's wort

AU - Krogerus, Kristoffer

AU - Gibson, Brian R.

PY - 2013

Y1 - 2013

U2 - 10.1007/s00253-013-4955-1

DO - 10.1007/s00253-013-4955-1

M3 - Article

VL - 97

SP - 6919

EP - 6930

JO - Applied Microbiology & Biotechnology

JF - Applied Microbiology & Biotechnology

SN - 0175-7598

IS - 15

ER -

ID: 770158