Bibliography: Difference between revisions
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'''Category:''' Science | '''Category:''' Science | ||
Alexandre, H. (2013). ''[[Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and metabolism]]'' International Journal of Food Microbiology.<br> | Alexandre, H. (2013). ''[[Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and metabolism.]]'' International Journal of Food Microbiology.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
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==B== | ==B== | ||
Bamforth, C. (2002). ''[[Nutritional aspects of beer—a review]]'' Nutrition Research.<br> | Bamforth, C. (2002). ''[[Nutritional aspects of beer—a review.]]'' Nutrition Research.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
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'''Category:''' Science | '''Category:''' Science | ||
Flinz, Th. (1878). [[Le progrès de la brasserie. Traité complet comprenant : le maltage, les meilleures méthodes de brassage, la fermentation et la conservation des bières (Pg 106-108). Office de publicité, Bruxelles]]<br> | Flinz, Th. (1878). [[Le progrès de la brasserie. Traité complet comprenant : le maltage, les meilleures méthodes de brassage, la fermentation et la conservation des bières (Pg 106-108). Office de publicité, Bruxelles.]]<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''Category:''' Science, Fermentation | '''Category:''' Science, Fermentation | ||
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==K== | ==K== | ||
King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]]'' Food Quality and Preference.<br> | King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally.]]'' Food Quality and Preference.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
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Kufferath, H. (1936, b). ''[[Etude sur les Ferments Symbiotiques du Lambic - II]]'' Le Petit Journal du Brasseur.<br> | Kufferath, H. (1936, b). ''[[Etude sur les Ferments Symbiotiques du Lambic - II.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
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'''Category:''' Science | '''Category:''' Science | ||
Motizuki, M. et al. (2008). ''[[Effect of low pH on organization of the actin cytoskeleton in Saccharomyces cerevisiae]]'' Biochimica et Biophysica Acta.<br> | Motizuki, M. et al. (2008). ''[[Effect of low pH on organization of the actin cytoskeleton in Saccharomyces cerevisiae.]]'' Biochimica et Biophysica Acta.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||