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Influence of temperature and yeast strain on the formation of fermentation amyl alcohol, isobutanol and ethyl acetate in fermenting malt wort

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References

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Authors and Affiliations

  1. Institute for Fermentation and Beverage Industries, Berlin, DDR

    H. Wolter, P. Lietz & A. Beubler

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  1. H. Wolter
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  2. P. Lietz
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  3. A. Beubler
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Wolter, H., Lietz, P. & Beubler, A. Influence of temperature and yeast strain on the formation of fermentation amyl alcohol, isobutanol and ethyl acetate in fermenting malt wort. Folia Microbiol 11, 210–214 (1966). https://doi.org/10.1007/BF02901434

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  • DOI: https://doi.org/10.1007/BF02901434

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