Ultrasound Assisted Thermal Pasteurization of Beers with Different Alcohol Levels: Inactivation of Saccharomyces Cerevisiae Ascospores

AuthID
 P-00W-5TD
2
Author(s)
Milani E.A.
·
Tipo de Documento
Article
Year published
2017
Publicado
in Journal of Food Engineering, ISSN: 0260-8774
Volume: 198, Páginas: 45-53 (8)
Indexing
Scopus®
Crossref®24
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85000786168
Source Identifiers
ISSN: 0260-8774
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