Investigations into the Transfer Rate of Volatile Compounds in Dry Hopping Using an Octanol-Water Partition Coefficient Model
Author:
Affiliation:
1. Technical University of Munich, Research Center Weihenstephan for Brewing and Food Quality, Freising, Germany
2. Carlsberg Supply Company Deutschland GmbH, Lübz, Germany
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2018.1483701
Reference46 articles.
1. Different Beers with Different Hops. Relevant Compounds for Their Aroma Characteristics
2. Die Bierbrauerei
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