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dc.contributor.authorDysvik, Anna
dc.contributor.authorLiland, Kristian Hovde
dc.contributor.authorMyhrer, Kristine S.
dc.contributor.authorWestereng, Bjørge
dc.contributor.authorRukke, Elling-Olav
dc.contributor.authorde Rouck, Gert
dc.contributor.authorWicklund, Trude
dc.date.accessioned2020-01-21T08:16:09Z
dc.date.available2020-01-21T08:16:09Z
dc.date.created2019-03-29T11:47:11Z
dc.date.issued2019
dc.identifier.citationJournal of the Institute of Brewing. 2019, 125 (3), 342-356.nb_NO
dc.identifier.issn0046-9750
dc.identifier.urihttp://hdl.handle.net/11250/2637117
dc.language.isoengnb_NO
dc.titlePre-fermentation with lactic acid bacteria in sour beer productionnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersion
dc.source.pagenumber342-356nb_NO
dc.source.volume125nb_NO
dc.source.journalJournal of the Institute of Brewingnb_NO
dc.source.issue3nb_NO
dc.identifier.doi10.1002/jib.569
dc.identifier.cristin1688819
dc.relation.projectNorges forskningsråd: 244259nb_NO
dc.relation.projectNorges forskningsråd: 208674nb_NO
dc.relation.projectNofima AS: 201702nb_NO
dc.relation.projectNorges forskningsråd: 262308nb_NO
cristin.unitcode7543,3,3,0
cristin.unitnameSensorikk, forbruker og innovasjon
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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