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Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2011 by Universidad Católica de Valparaíso -- Chile
Vol. 14 No. 2, Issue of April 15, 2011
 


Fig. 5 The percentage of samplers that agreed that specfic flavour or aroma characteristics were present in moderate levels in beers produced by different yeast strains at different fermentation temperatures.