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Mark Cotterrell
Mark Cotterrell
Yeast
Saccharomyces
Hybrid
Biology
Fermentation
3
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8
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Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations.
2021
bioRxiv
Konstantina Giannakou
Federico Visinoni
Penghan Zhang
Nishan Nathoo
Paul Jones
Mark Cotterrell
Urska Vrhovsek
Daniela Delneri
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