THE INFLUENCE OF 2-ACETOHYDROXY ACIDS ON THE DETERMINATION OF VICINAL DIKETONES IN BEER AND DURING FERMENTATION-Reference-Cited by-同舟云学术

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THE INFLUENCE OF 2-ACETOHYDROXY ACIDS ON THE DETERMINATION OF VICINAL DIKETONES IN BEER AND DURING FERMENTATION

Published:1971-11-12 Issue:6 Volume:77 Page:538-543
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Haukeli Alf D.,Lie Sturla

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1971.tb03418.x/fullpdf

Reference26 articles.

1. Cabane , B. Microbiology Group, European Brewery Convention. (Bulletin). June 810, 1970

2. Biosynthesis of Diacetyl in Bacteria and Yeast

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4. Application of GC/MS Method Using SPE Columns for Quantitative Determination of Diacetyl and 2,3-Pentanedione during Beer Fermentation;Journal of the American Society of Brewing Chemists;2006-01

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