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The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production Cover

The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
By: Monika Cioch-Skoneczny,  Krystian Klimczak,  Paweł Satora,  Szymon Skoneczny,  Marek Zdaniewicz and  Aneta Pater  
Open Access
|Dec 2020

Authors

Monika Cioch-Skoneczny

monika.cioch@urk.edu.pl

Department of Fermentation Technology and Microbiology, University of Agriculture, Kraków, Poland

Krystian Klimczak

Department of Fermentation Technology and Microbiology, University of Agriculture, Kraków, Poland

Paweł Satora

Department of Fermentation Technology and Microbiology, University of Agriculture, Kraków, Poland

Szymon Skoneczny

Department of Chemical and Process Engineering, Cracow University of Technology, Kraków, Poland

Marek Zdaniewicz

Department of Fermentation Technology and Microbiology, University of Agriculture, Kraków, Poland

Aneta Pater

Department of Fermentation Technology and Microbiology, University of Agriculture, Kraków, Poland
DOI: https://doi.org/10.2478/aucft-2020-0021 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 223 - 246
Submitted on: Jul 16, 2020
Accepted on: Oct 20, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
beer,
non- yeast,
enzymes,
fermentation,
volatile compounds
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 Monika Cioch-Skoneczny, Krystian Klimczak, Paweł Satora, Szymon Skoneczny, Marek Zdaniewicz, Aneta Pater, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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