TY - THES ID - 7718966 TI - Yeast physiology and flavour formation during production of alcohol-free beer. PY - 1999 SN - 9058081168 PB - Wageningen : Wageningen University, DB - UniCat KW - Bière KW - Beers KW - Boisson non alcoolisée KW - Soft drinks KW - Saccharomyces cerevisiae KW - Levure KW - Yeasts KW - Technique de culture KW - Culture techniques KW - Flaveur KW - Flavour KW - Immobilisation KW - Immobilization KW - 663.12 KW - 541.69 KW - 663.471 KW - Yeasts in general. Brewing yeast. Ascending and descending yeasts KW - Relation of chemical structure to physiological properties. Taste. Smell. Toxicity KW - English beers. Stout. Porter. Brown ale. Light ale. Pale ale. Bitter KW - Theses KW - 663.471 English beers. Stout. Porter. Brown ale. Light ale. Pale ale. Bitter KW - 541.69 Relation of chemical structure to physiological properties. Taste. Smell. Toxicity KW - 663.12 Yeasts in general. Brewing yeast. Ascending and descending yeasts UR - https://www.unicat.be/uniCat?func=search&query=sysid:7718966 AB - ER -