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Microbiota and metabolites of aged bottled gueuze beers converge to the same composition

(2015) FOOD MICROBIOLOGY. 47. p.1-11
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Dekkera, Metabolites, Microbiota, Spontaneous bottle refermentation, Beer aging, Gueuze beer, LACTIC-ACID BACTERIA, SEQUENCE-ANALYSIS, VOLATILE COMPOSITION, AROMA COMPOUNDS, SP-NOV, WINE, FERMENTATION, GROWTH, IDENTIFICATION, YEASTS

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Citation

Please use this url to cite or link to this publication:

Chicago
Spitaels, Freek, Simon Van Kerrebroeck, Anneleen Wieme, Isabel Snauwaert, Maarten Aerts, Anita Van Landschoot, Luc De Vuyst, and Peter Vandamme. 2015. “Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition.” Food Microbiology 47: 1–11.
APA
Spitaels, F., Van Kerrebroeck, S., Wieme, A., Snauwaert, I., Aerts, M., Van Landschoot, A., De Vuyst, L., et al. (2015). Microbiota and metabolites of aged bottled gueuze beers converge to the same composition. FOOD MICROBIOLOGY, 47, 1–11.
Vancouver
1.
Spitaels F, Van Kerrebroeck S, Wieme A, Snauwaert I, Aerts M, Van Landschoot A, et al. Microbiota and metabolites of aged bottled gueuze beers converge to the same composition. FOOD MICROBIOLOGY. 2015;47:1–11.
MLA
Spitaels, Freek, Simon Van Kerrebroeck, Anneleen Wieme, et al. “Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition.” FOOD MICROBIOLOGY 47 (2015): 1–11. Print.
@article{5763116,
  author       = {Spitaels, Freek and Van Kerrebroeck, Simon and Wieme, Anneleen and Snauwaert, Isabel and Aerts, Maarten and Van Landschoot, Anita and De Vuyst, Luc and Vandamme, Peter},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  language     = {eng},
  pages        = {1--11},
  title        = {Microbiota and metabolites of aged bottled gueuze beers converge to the same composition},
  url          = {http://dx.doi.org/10.1016/j.fm.2014.10.004},
  volume       = {47},
  year         = {2015},
}

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