Bibliography: Difference between revisions

Line 338:

Scholtes, C., Nizet, S., and Collin, C. (2015). How Sotolon Can Impart a Madeira Off-Flavor to Aged Beers. Journal of Agricultural and Food Chemistry.

'''Language:''' English

'''Category:''' Science

Shantha Kumara, H. et al. (1991). ''[[Identification of Lambic Superattenuating Microorganisms by the Use of Selective Antibiotics.]]'' Journal of the Institute of Brewing.

'''Language:''' English

'''Category:''' Science

~~Snauwaert~~, I. et al. (~~2016~~). ~~Microbial Diversity~~ and ~~Metabolite Composition~~ of ~~Belgian Red~~-~~Brown Acidic Ales~~. ~~International Journal of Food~~ Microbiology.

Shantha Kumara, H. et al. (1993). ''[[Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus.]]'' Applied and Environmental Microbiology.

'''Language:''' English

'''Category:''' Science

~~Spaepen~~, M. et al. (~~1982~~). ''[[~~Esterase Activity in the Genus Brettanomyces~~.]]'' ~~Journal~~ of the ~~Institute of Brewing~~.

Sharp, M. et al. (1992). ''[[Brewing Lambic Beers Traditionally and at Home.]]'' Proceedings of the AHA Conference.

'''Language:''' English

'''Category:''' ~~Science~~

'''Category:''' Brewing, Cultural Awareness, History

~~Spaepen~~, M. et al. (~~1979~~). ~~''[[Higher Fatty Acid (HFA)~~ and ~~HFA-Ester Content~~ of ~~Spontaneously Fermented~~ Belgian ~~Beers and Evalution~~ of ~~Their Analytical Determination.]]'' Brauwissenschaft~~.

Snauwaert, I. et al. (2016). Microbial Diversity and Metabolite Composition of Belgian Red-Brown Acidic Ales. International Journal of Food Microbiology.

'''Language:''' English

'''Category:''' Science

Spaepen, M. et al. (1979). ''[[Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.

'''Language:''' English

'''Category:''' Science

~~Sharp~~, M. et al. (~~1992~~). ''[[~~Brewing Lambic Beers Traditionally and at Home.]]'' Proceedings of the AHA Conference. ~~

Spaepen, M. et al. (1979). ''[[Higher Fatty Acid (HFA) and HFA-Ester Content of Spontaneously Fermented Belgian Beers and Evalution of Their Analytical Determination.]]'' Brauwissenschaft.

~~'''Language:''' English ~~

~~'''Category:''' Brewing, Cultural Awareness, History~~

~~Shantha Kumara, H. et al.~~ (~~1991~~)~~. ''[[Identification~~ of ~~Lambic Superattenuating Microorganisms by the Use~~ of ~~Selective Antibiotics~~.]]'' ~~Journal of the Institute of Brewing~~.

'''Language:''' English

'''Category:''' Science

~~Shantha Kumara~~, H. et al. (~~1993~~). ''[[~~Localization and Characterization of α-Glucosidase~~ Activity in Brettanomyces ~~lambicus~~.]]'' ~~Applied and Environmental Microbiology~~.

Spaepen, M. et al. (1982). ''[[Esterase Activity in the Genus Brettanomyces.]]'' Journal of the Institute of Brewing.

'''Language:''' English

'''Category:''' Science

Spitaels, F. et al. (2014). ''[[The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer.]]'' PLOS ONE.

'''Language:''' English

@@ Line 338: / Line 338: @@
 Scholtes, C., Nizet, S., and Collin, C. (2015). How Sotolon Can Impart a Madeira Off-Flavor to Aged Beers. Journal of Agricultural and Food Chemistry.<br>
+'''Language:''' English<br>
+'''Category:''' Science
+Shantha Kumara, H. et al. (1991). ''[[Identification of Lambic Superattenuating Microorganisms by the Use of Selective Antibiotics.]]'' Journal of the Institute of Brewing.<br>
 '''Language:''' English<br>
 '''Category:''' Science
-Snauwaert, I. et al. (2016). Microbial Diversity and Metabolite Composition of Belgian Red-Brown Acidic Ales. International Journal of Food Microbiology.<br>
+Shantha Kumara, H. et al. (1993). ''[[Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus.]]'' Applied and Environmental Microbiology.<br>
 '''Language:''' English<br>
 '''Category:''' Science
-Spaepen, M. et al. (1982). ''[[Esterase Activity in the Genus Brettanomyces.]]'' Journal of the Institute of Brewing.<br>
+Sharp, M. et al. (1992). ''[[Brewing Lambic Beers Traditionally and at Home.]]'' Proceedings of the AHA Conference.<br>
 '''Language:''' English<br>
-'''Category:''' Science
+'''Category:''' Brewing, Cultural Awareness, History
-Spaepen, M. et al. (1979). ''[[Higher Fatty Acid (HFA) and HFA-Ester Content of Spontaneously Fermented Belgian Beers and Evalution of Their Analytical Determination.]]'' Brauwissenschaft.<br>
+Snauwaert, I. et al. (2016). Microbial Diversity and Metabolite Composition of Belgian Red-Brown Acidic Ales. International Journal of Food Microbiology.<br>
 '''Language:''' English<br>
 '''Category:''' Science
 Spaepen, M. et al. (1979). ''[[Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.<br>
 '''Language:''' English<br>
 '''Category:''' Science
-Sharp, M. et al. (1992). ''[[Brewing Lambic Beers Traditionally and at Home.]]'' Proceedings of the AHA Conference.<br>
+Spaepen, M. et al. (1979). ''[[Higher Fatty Acid (HFA) and HFA-Ester Content of Spontaneously Fermented Belgian Beers and Evalution of Their Analytical Determination.]]'' Brauwissenschaft.<br>
-'''Language:''' English<br>
-'''Category:''' Brewing, Cultural Awareness, History
-Shantha Kumara, H. et al. (1991). ''[[Identification of Lambic Superattenuating Microorganisms by the Use of Selective Antibiotics.]]'' Journal of the Institute of Brewing.<br>
 '''Language:''' English<br>
 '''Category:''' Science
-Shantha Kumara, H. et al. (1993). ''[[Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus.]]'' Applied and Environmental Microbiology.<br>
+Spaepen, M. et al. (1982). ''[[Esterase Activity in the Genus Brettanomyces.]]'' Journal of the Institute of Brewing.<br>
 '''Language:''' English<br>
 '''Category:''' Science
 Spitaels, F. et al. (2014). ''[[The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer.]]'' PLOS ONE.<br>
 '''Language:''' English<br>