Fermentation
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-50687-1_5
Reference106 articles.
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3. Andrews J, Gilliland RB (1952) Super-attenuation of beer: A study of three organisms capable of causing abnormal attenuations. J Inst Brew 58:189–196
4. Anness BJ (1980) The reduction of dimethyl sulphoxide to dimethyl sulfide during fermentation. J Inst Brew 86:134–137
5. Anness BJ, Bamforth CW, Wainwright T (1979) The measurement of dimethyl sulphoxide in barley and malt and its reduction to dimethyl sulphide by yeast. J Inst Brew 85:346–349
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