Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort. with two different concentrations of bitter compounds. and on the quality of the b... https://niiejdef9z4n3j.tokka-blog.com/35182210/validation-of-journal-impact-metrics-of-web-of-science-and-scopus