Preparation of cellulose tri-acetate membranes for high-alcohol beverages via genetic algorithms and high throughput experimentation

Author:

Van den Mooter Peter-Renaat,De Grave Kurt,Vankelecom Ivo F.J.

Publisher

Elsevier BV

Subject

Filtration and Separation,Analytical Chemistry

Reference18 articles.

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3. Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast;Pires;Appl. Microbiol. Biotechnol.,2014

4. Flavor chemistry of beer. Flavor interaction between principal volatiles, MBAA Tech;Meilgaard;Quart.,1975

5. Beer aromatics and their origin;Drawert;MBAA Tech. Quart.,1972

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