2021peer-reviewed66 citations
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production
Michele Matraxia, Antonio Alfonzo, Rosario Prestianni, Nicola Francesca, Raimondo Gaglio, Aldo Todaro +5 more
Food Microbiology
Concepts
FermentationBrewingFood scienceYeastBiologyAcetic acidSaccharomyces cerevisiaeAcetic acid bacteria