Control of residual maltose in low-alcohol beer produced by non-Saccharomyces yeast with enzymatic treatment

Food Microbiology 2026

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Authors: Mohini Basu, Nataliia Voloshchuk, Jacob Simmons, Josephine Wee, Ryan J. Elias, Darrell Cockburn

DOI: 10.1016/j.fm.2025.105036

Cited by: 3

References: 63

Fields of Study & Subjects

Fermentation and Sensory Analysis Fungal and yeast genetics research Probiotics and Fermented Foods

References 63