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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 64, 2006 - Issue 4
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Original Articles

High-Ratio Adjunct Brewing with a Supplement of Yeast Hydrolysate

Alto-Cociente Adjunto Fabricación de Cerveza con un Suplemento del Hidrolizado de la Levadura

Tingdeng ChenCollege of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang310032, P. R. China
,
Lixing ZhangCollege of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang310032, P. R. ChinaCorrespondence[email protected] [email protected]
&
Wei ZhuCollege of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang310032, P. R. China
Pages 202-205 | Received 23 Aug 2005, Accepted 06 Feb 2006, Published online: 01 Feb 2018

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Brian R. Gibson, Chris A. Boulton, Wendy G. Box, Neil S. Graham, Stephen J. Lawrence, Robert S. T. Linforth & Katherine A. Smart. (2009) Amino Acid Uptake and Yeast Gene Transcription during Industrial Brewery Fermentation. Journal of the American Society of Brewing Chemists 67:3, pages 157-165.
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Radek Lehnert, Michal Kuřec, Tomáš Brányik & José A. Teixeira. (2008) Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-Free Beer Production: A Model Study. Journal of the American Society of Brewing Chemists 66:4, pages 233-238.
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Articles from other publishers (1)

. (2007) Current awareness on yeast. Yeast 24:7, pages 617-624.
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