Andrew Maust and Scott Lafontaine-UA Center for Beverage Innovation (IMAGE)
Caption
WHAT’S BREWING — Research on yeasts for nonalcoholic beer by Andew Maust, left, food science graduate student, and Scott Lafontaine, assistant professor of food chemistry, will help brewers develop products for a growing market.
Credit
U of A System Division of Agriculture photo
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CC BY-NC-SA