Beer yeast extract carbon oxygen nitrogen hydrogen content

Frontiers Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Molecular Sieve Desiccant Desiccant Supplier & Manufacturer

Acidogenic Fermentation of Brewers' Spent Grain Monitored through Two-Dimensional Fluorescence Spectroscopy

Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides - Pereira - 2021 - Comprehensive Reviews in Food Science and Food Safety

Frontiers Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation

A highly efficient biomass based electrocatalyst for cathodic performance of lithium–oxygen batteries: Yeast derived hydrothermal carbon - ScienceDirect

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Spent brewer's yeast (Saccharomyces cerevisiae) as a potential source of bioactive peptides: An overview - ScienceDirect

Polygenic Analysis of Tolerance to Carbon Dioxide Inhibition of Isoamyl Acetate “Banana” Flavor Production in Yeast Reveals MDS3 as Major Causative Gene