The Impact of Selected <i>Lachancea</i> Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers
Changing trends in the brewing market show that breweries want to attract consumers with new products. New flavours and aromas in beer can be achieved by using various additives. However, non-<i>Saccharomyces</i> yeast strains make it possible to produce beer with an original sensory pro...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/29/23/5674 |
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