Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations

Food microbiology

Konstantina Giannakou, Federico Visinoni, Penghan Zhang, …, Mark Cotterrell, Urska Vrhovsek, Daniela Delneri

• DOI: 10.1016/j.fm.2021.103838
• PMID: 34416971