Mestre Furlani, M.V.; Vargas Perucca, M.F.; Petrignani, D.B.; Vergara, S.C.; Leiva-Alaniz, M.J.; Maturano, Y.P.; Vazquez, F.; Dellacassa, E.
Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts. Fermentation 2024, 10, 657.
https://doi.org/10.3390/fermentation10120657
AMA Style
Mestre Furlani MV, Vargas Perucca MF, Petrignani DB, Vergara SC, Leiva-Alaniz MJ, Maturano YP, Vazquez F, Dellacassa E.
Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts. Fermentation. 2024; 10(12):657.
https://doi.org/10.3390/fermentation10120657
Chicago/Turabian Style
Mestre Furlani, MarÃa Victoria, Mercedes Fabiana Vargas Perucca, Diego Bernardo Petrignani, Silvia Cristina Vergara, MarÃa José Leiva-Alaniz, Yolanda Paola Maturano, Fabio Vazquez, and Eduardo Dellacassa.
2024. "Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts" Fermentation 10, no. 12: 657.
https://doi.org/10.3390/fermentation10120657
APA Style
Mestre Furlani, M. V., Vargas Perucca, M. F., Petrignani, D. B., Vergara, S. C., Leiva-Alaniz, M. J., Maturano, Y. P., Vazquez, F., & Dellacassa, E.
(2024). Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts. Fermentation, 10(12), 657.
https://doi.org/10.3390/fermentation10120657
