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Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production

dc.contributor.authorDysvik, Anna
dc.contributor.authorLeanti La Rosa, Sabina
dc.contributor.authorBuffetto, Fanny
dc.contributor.authorHovde Liland, Kristian
dc.contributor.authorMyhrer, Kristine S.
dc.contributor.authorRukke, Elling-Olav
dc.contributor.authorWicklund, Trude
dc.contributor.authorWestereng, Bjørge
dc.date.accessioned2020-01-21T08:13:15Z
dc.date.available2020-01-21T08:13:15Z
dc.date.created2020-01-20T09:58:17Z
dc.date.issued2019
dc.identifier.citationJournal of Agricultural and Food Chemistry. 2019, 68 314-314.nb_NO
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/11250/2637116
dc.language.isoengnb_NO
dc.titleSecondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer productionnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersion
dc.source.pagenumber314-314nb_NO
dc.source.volume68nb_NO
dc.source.journalJournal of Agricultural and Food Chemistrynb_NO
dc.identifier.doi10.1021/acs.jafc.9b05459
dc.identifier.cristin1777246
cristin.unitcode7543,3,3,0
cristin.unitnameSensorikk, forbruker og innovasjon
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode2


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