Beer Fermentation Control Using Ion Mobility Spectrometry - Results of a Pilot Study
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2006.tb00245.x/fullpdf
Reference23 articles.
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2. Differentiation and classification of beers with flame atomic spectrometry and molecular absorption spectrometry and sample preparation assisted by microwave;Bellido-Milla;Spectrochimica Acta B,2000
3. Comparison of an electronic nose with the sensory evaluation of food products by “triangle test”;Benedetti;Electroanalysis,2004
4. Sensory and instrumental flavour analysis of wort brewed with dark specialty malts;Coghe;J. Inst. Brew.,2004
5. The advancement of the assessment of food quality control as stressed by recent developments in analytical chemistry;Conte;Annali di Chimica,1999
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