Direct Measurement of the Oxidation-Reduction Condition of Wort and Beer
Author:
Affiliation:
1. Heineken Technisch Beheer B. V., P. O. Box 510, 2380BB, Zoeterwoude, The Netherlands
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-45-0077
Reference8 articles.
1. Chapon, L., and Chapon, S. Eur. Brew. Conv. Proc. Congr. 17th, Berlin, 1979, p. 341.
2. Recent Studies on Reversible Oxidation-Reduction in Organic Systems.
3. Redox potential as a better substitute for dissolved oxygen in fermentation process control
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