THE APPLICATION OF MASS SPECTROMETRY IN BEER FLAVOUR STUDIES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1985.tb04299.x/fullpdf
Reference89 articles.
1. Separation of α-, β- and iso-α-acids in hop products and beer by high-performance liquid chromatography
2. LC/MS Coupling
3. FLAVOUR STABILITY OF ALES BREWED USING HYDROLYSED MAIZE SYRUP-SENSORY AND ANALYTICAL ASPECTS
4. Benninghaven , A. 1982
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2. Use of Kovats' Gas Chromatographic Retention Indices in Beer Flavor Studies;Journal of the American Society of Brewing Chemists;1988-04
3. Analytical Measurement of Volatile Sulphur Compounds in Beer;Beer Analysis;1988
4. DEVELOPMENT OF ROUTINE INVESTIGATIONAL TOOLS FOR THE STUDY OF SULPHURY FLAVOURS IN BEER;Journal of the Institute of Brewing;1985-11-12
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