Cite
HARVARD Citation
Johansson, L. et al. (2021). Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing. Food microbiology. p. . [Online].
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Johansson, L. et al. (2021). Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing. Food microbiology. p. . [Online].