Article Versions Notes

Methner Y, Dancker P, Maier R, Latorre M, Hutzler M, Zarnkow M, Steinhaus M, Libkind D, Frank S, Jacob F. Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone. Foods. 2022; 11(7):1038. https://doi.org/10.3390/foods11071038

Methner, Yvonne, Philipp Dancker, Robin Maier, Mailen Latorre, Mathias Hutzler, Martin Zarnkow, Martin Steinhaus, Diego Libkind, Stephanie Frank, and Fritz Jacob. 2022. "Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone" Foods 11, no. 7: 1038. https://doi.org/10.3390/foods11071038

Methner, Y., Dancker, P., Maier, R., Latorre, M., Hutzler, M., Zarnkow, M., Steinhaus, M., Libkind, D., Frank, S., & Jacob, F. (2022). Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone. Foods, 11(7), 1038. https://doi.org/10.3390/foods11071038