Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition

Author:

Medina Karina,Giannone Nicolas,Dellacassa Eduardo,Schinca Cecilia,Carrau Francisco,Boido Eduardo

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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2. American Society of Brewing Chemists, 2019. Method of analysis, beer. Retrieved from http://methods.asbcnet.org/methods/beer/. Accessed, January 6, 2016.

3. Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences;Aquilani;Food Quality and Preference,2015

4. Asociación de Microcervecerías Artesanales del Uruguay. Retrieved, from https://www.amau.uy/. Accessed, March 11, 2022.

5. Perceptual interactions in odour mixtures: Odour quality in binary mixtures of woody and fruity wine odorants;Atanasova;Chemical Senses,2005

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