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Microbial diversity and metabolite composition of Belgian red-brown acidic ales

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Beer, Microbial diversity analysis, 454 pyrosequecing, Metabolite target analysis, FLAVOR-ACTIVE ESTERS, SACCHAROMYCES-CEREVISIAE, SPONTANEOUS FERMENTATION, SEQUENCE-ANALYSIS, LAMBIC BEER, SP NOV., IDENTIFICATION, YEASTS, BRETTANOMYCES, PHYLOGENY

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Citation

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MLA
Snauwaert, Isabel et al. “Microbial Diversity and Metabolite Composition of Belgian Red-brown Acidic Ales.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 221 (2016): 1–11. Print.
APA
Snauwaert, I., Roels, S., Van Nieuwerburgh, F., Van Landschoot, A., De Vuyst, L., & Vandamme, P. (2016). Microbial diversity and metabolite composition of Belgian red-brown acidic ales. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 221, 1–11.
Chicago author-date
Snauwaert, Isabel, Sanne Roels, Filip Van Nieuwerburgh, Anita Van Landschoot, Luc De Vuyst, and Peter Vandamme. 2016. “Microbial Diversity and Metabolite Composition of Belgian Red-brown Acidic Ales.” International Journal of Food Microbiology 221: 1–11.
Chicago author-date (all authors)
Snauwaert, Isabel, Sanne Roels, Filip Van Nieuwerburgh, Anita Van Landschoot, Luc De Vuyst, and Peter Vandamme. 2016. “Microbial Diversity and Metabolite Composition of Belgian Red-brown Acidic Ales.” International Journal of Food Microbiology 221: 1–11.
Vancouver
1.
Snauwaert I, Roels S, Van Nieuwerburgh F, Van Landschoot A, De Vuyst L, Vandamme P. Microbial diversity and metabolite composition of Belgian red-brown acidic ales. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2016;221:1–11.
IEEE
[1]
I. Snauwaert, S. Roels, F. Van Nieuwerburgh, A. Van Landschoot, L. De Vuyst, and P. Vandamme, “Microbial diversity and metabolite composition of Belgian red-brown acidic ales,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 221, pp. 1–11, 2016.
@article{7225502,
  author       = {Snauwaert, Isabel and Roels, Sanne and Van Nieuwerburgh, Filip and Van Landschoot, Anita and De Vuyst, Luc and Vandamme, Peter},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keywords     = {Beer,Microbial diversity analysis,454 pyrosequecing,Metabolite target analysis,FLAVOR-ACTIVE ESTERS,SACCHAROMYCES-CEREVISIAE,SPONTANEOUS FERMENTATION,SEQUENCE-ANALYSIS,LAMBIC BEER,SP NOV.,IDENTIFICATION,YEASTS,BRETTANOMYCES,PHYLOGENY},
  language     = {eng},
  pages        = {1--11},
  title        = {Microbial diversity and metabolite composition of Belgian red-brown acidic ales},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2015.12.009},
  volume       = {221},
  year         = {2016},
}

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