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Norwegian Kveik brewing yeasts are adapted to higher temperatures and produce fewer off-flavours under heat stress than commercial Saccharomyces cerevisiae American Ale yeast
Dimitri Kits, View ORCID ProfileLars Marius Garshol
doi: https://doi.org/10.1101/2021.06.15.448505
Dimitri Kits
1Independent researcher
Lars Marius Garshol
1Independent researcher
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Posted June 15, 2021.
Norwegian Kveik brewing yeasts are adapted to higher temperatures and produce fewer off-flavours under heat stress than commercial Saccharomyces cerevisiae American Ale yeast
Dimitri Kits, Lars Marius Garshol
bioRxiv 2021.06.15.448505; doi: https://doi.org/10.1101/2021.06.15.448505
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