PUBLICACIÓN

Effects of the almond addition and the yeast strain used for fermentation, on the beer chemical properties

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Garcia-Latorre C., Talaverano M.I., Zapata J.M., Santamaria O., Rodrigo S.

2016 Beer: Production, Consumption and Health Effects


CITAS

1

EID

2-s2.0-85019930408

ISBN

9781634857048,9781634857154

BIBTEX

@article{Santamaria2016,title = {Effects of the almond addition and the yeast strain used for fermentation, on the beer chemical properties},journal = {Beer: Production, Consumption and Health Effects},year = {2016},pages = {101-118},author = {Garc{\'i}a-Latorre, C. and Talaverano, M.I. and Zapata, J.M. and Santamaria, O. and Rodrigo, S.}}


AUTORES DE LA UEX