The Components Contributing to the Thickness of Beer Aroma

Author:

Kishimoto Toru

Publisher

Springer Singapore

Reference20 articles.

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2. Acree TE, Barnard J (1996) A method for the measurement of odor. In: A tutorial for charm analysis. DATU, New York, pp 7–8

3. Arrieta-Baez D, Dorantes-Álvarez L, Martinez-Torres R, Zepeda-Vallejo G, Jaramillo-Flores ME, Ortiz-Moreno AG, Aparicio-Ozores R (2012) Effect of thermal sterilization on ferulic, coumaric and cinnamic acids: dimerization and antioxidant activity. J Sci Food Agric 92:2715–2720

4. Blank I (2002) Gas chromatography-olfactometry in food aroma analysis. Food Sci Technol 115:297–331

5. Cabrita MJB, Garcia R, Martins N, Gomes Da Silva M, Freitas AMC (2012) Gas chromatography in analysis of compounds released from wood into wine. In: Advanced gas chromatography – progress in agricultural, biomedical and industrial applications, pp 185–298. https://doi.org/10.5772/2518

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