SCOPUS 정보 검색 플랫폼

Volumn 91, Issue 5, 2001, Pages 482-486

Beer brewing using a fusant between a sake yeast and a brewer's yeast

Author keywords

Brewer's yeast; Fermentability; Fruity flavor; High gravity brewing; Osmotolerance; Protoplast fusion; Sake yeast

Indexed keywords

CARBON; ESTERS; ETHANOL; FERMENTATION; SEDIMENTATION;

BEER BREWING;

YEAST;

ARTICLE; AUXOTROPHY; BEER; FERMENTATION; FUNGUS MUTANT; GRAVITY; NONHUMAN; SACCHAROMYCES CEREVISIAE; YEAST;

FUNGI; SACCHAROMYCES CEREVISIAE;

EID: 0034970911 PISSN: 13891723 EISSN: None Source Type: Journal
DOI: 10.1016/S1389-1723(01)80277-2 Document Type: Article

Times cited : (25)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.