Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-<i>Saccharomyces</i> Yeasts.

ACS Omega · 2022 · PMC9161265 · PMID 35664572

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a decreasing trendno p-value reported

As for the total esters ( Figure 12 b), it can be observed that they follow a decreasing trend during bottle conditioning.

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