Phenolic Characteristics in Brewing. III. The Role of Yeast
Author:
Affiliation:
1. J. E. Siebel Sons' Company, Inc., Chicago, Ill.
Publisher
Informa UK Limited
Subject
General Materials Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/00960845.1965.12006798
Reference3 articles.
1. Randerath, K. Thin Layer Chromatography, p. 61. Academic Press: New York (1963).
2. Phenols from Grain, Production of Steam-Volatile Phenols during Cooking and Alcoholic Fermentation of Grain
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