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Changes in Diacetyl and Amino Acid Concentration during the..:
Bruner, James
;
Marcus, Andrew
;
Fox, Glen
Journal of the American Society of Brewing Chemists. 81 (2022) 2 - p. 242-254 , 2022
Link:
https://doi.org/10.1080/03610470.2022.2078946
RT Journal T1 <Title>Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_03610470.2022.2078946&Exemplar=1&LAN=DE A1 Bruner, James A1 Marcus, Andrew A1 Fox, Glen PB Informa UK Limited YR 2022 SN 0361-0470 SN 1943-7854 JF Journal of the American Society of Brewing Chemists VO 81 IS 2 SP 242 OP 254 LK http://dx.doi.org/https://doi.org/10.1080/03610470.2022.2078946 DO https://doi.org/10.1080/03610470.2022.2078946 SF ELIB - SuUB Bremen
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