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Created page with "=Research Papers= *[http://www.plosone.org/article/info%3Adoi/10.1371/journal.pone.0095384?utm_source=RateBeer+Weekly&utm_campaign=ef75f7a94a-rbweekly_90a&utm_medium=email&utm..."
=Research Papers=
*[http://www.plosone.org/article/info%3Adoi/10.1371/journal.pone.0095384?utm_source=RateBeer+Weekly&utm_campaign=ef75f7a94a-rbweekly_90a&utm_medium=email&utm_term=0_33216a9626-ef75f7a94a-309367217#s1 The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer], Freek Spitaels, Anneleen D. Wieme, Maarten Janssens, Maarten Aerts, Heide-Marie Daniel, Anita Van Landschoot, Luc De Vuyst, Peter Vandamme.
*[http://www.brettanomycesproject.com/dissertation/ Brettanomyces Project Dissertation], Chad Michael Yakobson.
*[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract| Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze], D. Van Oevelen, M. Spaepen, P. Timmermans and H. Verachtert.
*[http://www.sciencedirect.com/science/article/pii/S0723202013001513| Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru],J . A. Vallejoa, P. Mirandaa, J. D. Flores-Félixb, F. Sánchez-Juanesc, J. M. Ageitosa, J. M. González-Buitragoc, E. Velázquezb, T. G. Villaa.
*[http://www.sciencedirect.com/science/article/pii/S0021967300002557| Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture], T. Erbe and H. Brückner.
*Flavour stability, [http://www.europeanbreweryconvention.org/EBCmain/organisation/publication.php| Proceedings of the European Brewery Convention Congress], C. E. Dalgliesh.
*[http://www.sciencedirect.com/science/article/pii/S0308814605000865| The chemistry of beer aging – a critical review], B. Vanderhaegen, H. Neven, H. Verachtert, and G. Derdelinckx.
*A study of the cardboard flavour in beer by gas chromatography, [http://www.asbcnet.org/publications/journal/Pages/default.aspx| Proceedings of the American Society of Brewing Chemists], A. M. Jamieson, E. C. Chen, and J. E. A. Van Gheluwe.
*[http://www.plosone.org/article/info%3Adoi/10.1371/journal.pone.0095384?utm_source=RateBeer+Weekly&utm_campaign=ef75f7a94a-rbweekly_90a&utm_medium=email&utm_term=0_33216a9626-ef75f7a94a-309367217#s1 The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer], Freek Spitaels, Anneleen D. Wieme, Maarten Janssens, Maarten Aerts, Heide-Marie Daniel, Anita Van Landschoot, Luc De Vuyst, Peter Vandamme.
*[http://www.brettanomycesproject.com/dissertation/ Brettanomyces Project Dissertation], Chad Michael Yakobson.
*[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract| Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze], D. Van Oevelen, M. Spaepen, P. Timmermans and H. Verachtert.
*[http://www.sciencedirect.com/science/article/pii/S0723202013001513| Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru],J . A. Vallejoa, P. Mirandaa, J. D. Flores-Félixb, F. Sánchez-Juanesc, J. M. Ageitosa, J. M. González-Buitragoc, E. Velázquezb, T. G. Villaa.
*[http://www.sciencedirect.com/science/article/pii/S0021967300002557| Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture], T. Erbe and H. Brückner.
*Flavour stability, [http://www.europeanbreweryconvention.org/EBCmain/organisation/publication.php| Proceedings of the European Brewery Convention Congress], C. E. Dalgliesh.
*[http://www.sciencedirect.com/science/article/pii/S0308814605000865| The chemistry of beer aging – a critical review], B. Vanderhaegen, H. Neven, H. Verachtert, and G. Derdelinckx.
*A study of the cardboard flavour in beer by gas chromatography, [http://www.asbcnet.org/publications/journal/Pages/default.aspx| Proceedings of the American Society of Brewing Chemists], A. M. Jamieson, E. C. Chen, and J. E. A. Van Gheluwe.