The Significance of Iso-α-Acids for Beer Quality Cambridge Prize Paper
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2000.tb00066.x/fullpdf
Reference25 articles.
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2. THE FOAMING PROPERTIES OF BEER
3. Lipophilicity and bitter taste
4. Lipophilicity and the perception of bitterness
5. Gromus , J. 1998 European Brewery Convention, Symposium on Beer Foam Quality 69
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