Factors Involved in the Formation of Two Precursors of Dimethylsulfide During Malting
Author:
Affiliation:
1. Department of Cereal Science, Fargo 58105
2. Department of Plant Sciences, North Dakota State University, Fargo 58105
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-56-0085
Reference62 articles.
1. DIMETHYL SULPHIDE AS A FEATURE OF LAGER FLAVOUR
2. THE REDUCTION OF DIMETHYL SULPHOXIDE TO DIMETHYL SULPHIDE DURING FERMENTATION
3. DIMETHYL SULPHIDE-A REVIEW
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