@misc{indiciae90b91510cf42,
  title = {Norwegian Kveik brewing yeasts are adapted to higher temperatures and produce fewer off-flavours under heat stress than commercial Saccharomyces cerevisiae American Ale yeast},
  author = {Kits, D. and Garshol, L. M.},
  year = {2021},
  doi = {10.1101/2021.06.15.448505},
  url = {https://www.biorxiv.org/content/10.1101/2021.06.15.448505v1},
  note = {Source identifier: 10.1101/2021.06.15.448505}
}