The Impact of Rye and Barley Malt and Different Strains of Saccharomyces cerevisiae on Beer Volatilome

Journal article

Open access

Peer reviewed

Noemi Tocci, Gian Marco Riccio, Abirami Ramu Ganesan, Philipp Hoellrigl, Peter Robatscher and Lorenza Conterno

Beverages, Vol.9(4), 93

2023

Handle:

https://hdl.handle.net/10863/39333

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Title: The Impact of Rye and Barley Malt and Different Strains of Saccharomyces cerevisiae on Beer Volatilome
Creators: Noemi Tocci - -, Institute for Mountain Agriculture and Food
Gian Marco Riccio
Abirami Ramu Ganesan
Philipp Hoellrigl - Forestry Research Centre
Peter Robatscher - -, Institute for Agricultural Chemistry and Food Quality
Lorenza Conterno - -, Institute for Mountain Agriculture and Food
Publication Details: Beverages, Vol.9(4), 93
ISSN: 2306-5710
Identifiers: 991006733943601241
Web of Science ID: WOS:001136126500001
Academic Unit: Institute for Agricultural Chemistry and Food Quality
Institute for Mountain Agriculture and Food
Language: English
Resource Type: Journal article

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