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Cited article:

Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential

Emre İlpars, Štěpánka Titlová, Katarína Hanzalíková, Ivana Křížová and Tomáš Brányik
Fermentation 9 (9) 805 (2023)
https://doi.org/10.3390/fermentation9090805