USE OF PROANTHOCYANIDIN-FREE BARLEY IN BEER BREWING
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Publisher
Elsevier
Reference13 articles.
1. Hudson, J.R., Proceedings of the European Brewery Convention Congress, Brussels, 1963, 422.
2. Biochemical mutant in barley renders chemical stabilization of beer superfluous
3. DETERMINATION OF ANTHOCYANOGENS: III. ANALYSIS OF BARLEY AND MALT
4. CHEMICAL ASPECTS OF MALTING: IX. ANTHOCYANOGENS IN BARLEY AND OTHER CEREALS AND THEIR FATE DURING MALTING
5. Mutations affecting flavonoid synthesis in barley
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3. A test for presence or absence of proanthocyanidins in barley and malt;Carlsberg Research Communications;1985-01
4. Phenolic acids in grains of wild-type barley and proanthocyanidin-free mutants;Carlsberg Research Communications;1985-01
5. THE INTRINSIC INFLUENCE OF CATECHINS AND PROCYANIDINS ON BEER HAZE FORMATION;Journal of the Institute of Brewing;1984-11-12
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