Article Versions Notes

Catallo M, Iattici F, Randazzo CL, Caggia C, Krogerus K, Magalhães F, Gibson B, Solieri L. Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation. Microorganisms. 2021; 9(3):514. https://doi.org/10.3390/microorganisms9030514

Catallo, Martina, Fabrizio Iattici, Cinzia L. Randazzo, Cinzia Caggia, Kristoffer Krogerus, Frederico Magalhães, Brian Gibson, and Lisa Solieri. 2021. "Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation" Microorganisms 9, no. 3: 514. https://doi.org/10.3390/microorganisms9030514

Catallo, M., Iattici, F., Randazzo, C. L., Caggia, C., Krogerus, K., Magalhães, F., Gibson, B., & Solieri, L. (2021). Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation. Microorganisms, 9(3), 514. https://doi.org/10.3390/microorganisms9030514