Original Research
Published on 21 Feb 2020
Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2020.00279
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- 64 citations