TY  JOUR
TI  METHOD OF LOW-TEMPERATURE CONTACT OF YEAST WITH WORT IN THE ALCOHOL-FREE BEER TECHNOLOGY
KW  non-alcoholic beer
KW  yeast
KW  fermentation
KW  beer wort
KW  strains
KW  degree of fermentation.
JO  Bulletin of KSAU
AU  Kamenskaya, E.P.
AU  Cherkasova, E.S.
PY  2021
IS  0
PB  Krasnoyarsk State Agrarian University