TY  - JOUR 
AU  - Caballero Caballero, Isabel
AU  - Agut Bonsfills, Montserrat
AU  - Armentia Medina, Alicia
AU  - Blanco Fuentes, Carlos Antonio
PY  - 2009
SN  - 1060-3271
UR  - https://uvadoc.uva.es/handle/10324/55554
AB  - While beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort, and beer. The production of off-flavors and development of turbidity in the packaged product are due to the growth and...
LA  - eng
PB  - Oxford University Press
KW  - Beer
KW  - Cerveza - Microbiología
KW  - Cerveza - Fabricación
KW  - Sabor
TI  - Importance of Tetrahydroiso α-acids to the microbiological stability of beer
DO  - 10.1093/jaoac/92.4.1160
ER  -