Removal of Volatiles from Beer by Gas (N2) Stripping Coupled with High Vacuum
Author:
Affiliation:
1. School of Food Science, Washington State University, Pullman, WA, USA 99164
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2012-0702-01
Reference25 articles.
1. Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis
2. Exploratory analysis of the volatile profile of beers by HS–SPME–GC
3. Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
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