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Journal: Foods, 2024
Volume: 13
Number: 3794

Article: The Potential of Co-Fermentation with Pichia kluyveri and Saccharomyces cerevisiae for the Production of Low-Alcohol Craft Beer
Authors: by Ping-Hsiu Huang, Yung-Chi Lin, Yu-Wen Lin, You-Wei Zhang and Da-Wei Huang
Link: https://www.mdpi.com/2304-8158/13/23/3794

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