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Page 1
Microbial Dynamics in Traditional and Modern Sour Beer Production.
Dysvik A, La Rosa SL, De Rouck G, Rukke EO, Westereng B, Wicklund T. Dysvik A, et al. Among authors: wicklund t. Appl Environ Microbiol. 2020 Jul 2;86(14):e00566-20. doi: 10.1128/AEM.00566-20. Print 2020 Jul 2. Appl Environ Microbiol. 2020. PMID: 32414797 Free PMC article. Review.
Starch-Rich Microalgae as an Active Ingredient in Beer Brewing.
Carnovale G, Leivers S, Rosa F, Norli HR, Hortemo E, Wicklund T, Horn SJ, Skjånes K. Carnovale G, et al. Among authors: wicklund t. Foods. 2022 May 17;11(10):1449. doi: 10.3390/foods11101449. Foods. 2022. PMID: 35627018 Free PMC article.
Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer.
Dysvik A, La Rosa SL, Liland KH, Myhrer KS, Østlie HM, De Rouck G, Rukke EO, Westereng B, Wicklund T. Dysvik A, et al. Among authors: wicklund t. Front Microbiol. 2020 Feb 21;11:279. doi: 10.3389/fmicb.2020.00279. eCollection 2020. Front Microbiol. 2020. PMID: 32153550 Free PMC article.
15 results