MICROBIOLOGICAL ASPECTS OF SPONTANEOUS WORT FERMENTATION IN PRODUCTION OF LAMBIC AND GUEUZE

被引：66

作者：

VANOEVELEN, D ^{[1
]}

SPAEPEN, M ^{[1
]}

TIMMERMANS, P ^{[1
]}

VERACHTERT, H ^{[1
]}

机构：

[1] CATHOLIC UNIV LEUVEN, IND MICROBIOL & BIOCHEM LAB, B-3030 HEVERLE, BELGIUM

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1977年 / 83卷 / 06期

关键词：

D O I：

10.1002/j.2050-0416.1977.tb03825.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：356 / 360

页数：5

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FRATEUR J., 1950, CELLULE, V53, P287

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