Article Versions Notes

Kawa-Rygielska J, Adamenko K, Pietrzak W, Paszkot J, Głowacki A, Gasiński A, Leszczyński P. The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout. Biomolecules. 2021; 11(12):1778. https://doi.org/10.3390/biom11121778

Kawa-Rygielska, Joanna, Kinga Adamenko, Witold Pietrzak, Justyna Paszkot, Adam Głowacki, Alan Gasiński, and Przemysław Leszczyński. 2021. "The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout" Biomolecules 11, no. 12: 1778. https://doi.org/10.3390/biom11121778

Kawa-Rygielska, J., Adamenko, K., Pietrzak, W., Paszkot, J., Głowacki, A., Gasiński, A., & Leszczyński, P. (2021). The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout. Biomolecules, 11(12), 1778. https://doi.org/10.3390/biom11121778