Transition metals in brewing and their role in wort and beer oxidative stability: a review
Author:
Affiliation:
1. Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
Publisher
The Institute of Brewing & Distilling
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.699
Reference281 articles.
1. Craft Beers: Current Situation and Future Trends
2. Upstream beer stabilisation during wort boiling by addition of gallotannins and/or PVPP;Withouck H;BrewSci,2010
3. The relationship between flavour instability, preference and drinkability of fresh and aged beer
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