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Journal: Fermentation, 2018
Volume: 4
Number: 66
66
Article: Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer
Authors: by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini and Elke K. Arendt
Link: https://www.mdpi.com/2311-5637/4/3/66

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