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Evolution of sensory analysis attributes and volatile aging..:
Valentoni, Antonio
;
Santoru, Antonio
;
Sanna, Manuela
...
Food Chemistry Advances. 1 (2022) - p. 100151 , 2022
Link:
https://doi.org/10.1016/j.focha.2022.100151
RT Journal T1
Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.focha.2022.100151&Exemplar=1&LAN=DE A1 Valentoni, Antonio A1 Santoru, Antonio A1 Sanna, Manuela A1 Fanari, Mauro A1 Porcu, Maria Cristina A1 Fadda, Angela A1 Sanna, Daniele A1 Pretti, Luca PB Elsevier BV YR 2022 SN 2772-753X JF Food Chemistry Advances VO 1 SP 100151 LK http://dx.doi.org/https://doi.org/10.1016/j.focha.2022.100151 DO https://doi.org/10.1016/j.focha.2022.100151 SF ELIB - SuUB Bremen
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