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Birra senza luppolo? Merito di un lievito

Scoperto a Berkeley metodo per produrre la bevanda in modo più ecologico

I ricercatori hanno trovato il modo di ingegnerizzare un ceppo di lievito che non solo fermenta la birra, ma conferisce gli aromi tradizionalmente forniti dal luppolo.

mtm - 2517
Berkeley, California, Stati Uniti, 03/22/2018 16:25
EFA News - European Food Agency

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