THE LOSSES OF BITTER SUBSTANCES DURING FERMENTATION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1972.tb03454.x/fullpdf
Reference19 articles.
1. QUANTITATIVE ANALYSES OF BEER BITTERING SUBSTANCES BY THIN-LAYER CHROMATOGRAPHY
2. SOME EFFECTS OF MALTING PROCEDURE ON BEER BITTERNESS
3. USE OF UNMALTED WHEAT FLOUR IN BREWING
4. Clarke , B. J.
5. THE ISOMERIZATION OF HUMULONE
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