Comparative Quality Analysis of Different Beers
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-60175-0_6
Reference42 articles.
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2. Aron, P. M., & Shellhammer, T. H. (2010). A discussion of polyphenols in beer physical and flavour stability. Journal of the Institute of Brewing, 116(4), 369–380.
3. Basalekou, M., Kyraleou, M., & Kallithraka, S. (2022). Authentication of wine and other alcohol-based beverages—Future global scenario. In Future foods (pp. 669–695). Academic Press.
4. Bauer, J. I., Gross, M., Gottschalk, C., & Usleber, E. (2016). Investigations on the occurrence of mycotoxins in beer. Food Control, 63, 135–139.
5. Bryła, M., Ksieniewicz-Wozniak, E., Waskiewicz, A., Szymczyk, K., & Jędrzejczak, R. (2018). Co-occurrence of nivalenol, deoxynivalenol and deoxynivalenol-3-glucoside in beer samples. Food Control, 92, 319–324.
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