Lactic acid bacteria - the uninvited but generally welcome participants in malt whisky fermentation.

Fergus Graham Priest

Research output: Contribution to journal › Article

Cite this

@article{2a128cbd1a8b4d7b8af8fbc7a29fddb9,

title = "Lactic acid bacteria - the uninvited but generally welcome participants in malt whisky fermentation.",

author = "Priest, {Fergus Graham}",

year = "2004",

language = "English",

volume = "31",

pages = "16 -- 18",

journal = "Microbiology Today",

issn = "1464-0570",

publisher = "Microbiology Society",

}