Development of a stir bar sorptive extraction method to study different beer styles volatile profiles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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2. Investigation of the β-damascenone level in fresh and aged commercial beers;Chevance;Journal of Agricultural and Food Chemistry,2002
3. Volatile fingerprinting differentiates diverse-aged craft beers;Coelho;LWT- Food Science and Technology,2019
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