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引用次数: 0
Abstract
Brettanomyces yeasts are considered spoilage organisms in commercial fermentation settings; however, some historical beer styles and several modern specialty beer styles rely on Brettanomyces for u...
期刊介绍：
The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.
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