Genetic Modification of Saccharomyces cerevisiae: Fitting the Modern Brewer's Needs
K. J. Verstrepen
págs. 89-97
Detection of genetically modified organisms (GMOs) in the food chain: an overview of the currently available methods
N. Gryson, K. Messens
págs. 98-101
The use of dried brewing yeast for the bottle refermentation of beer
S. van den Berg
págs. 102-108
Pro- and anti-oxidant enzymatic activity in malt
P. Boivin
págs. 109-116
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