Volatile Sulfur Compounds in Hops and Residual Concentrations in Beer—A Review
Author:
Affiliation:
1. Université catholique de Louvain, Unité de Brasserie et des Industries Alimentaires, Croix du Sud, 2 Bte 7, B-1348 Louvain-la-Neuve, Belgium
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-61-0109
Reference25 articles.
1. Combinatorial Approach to Flavor Analysis. 2. Olfactory Investigation of a Library of S-Methyl Thioesters and Sensory Evaluation of Selected Components
2. Mechanism for Formation of the Lightstruck Flavor in Beer Revealed by Time-Resolved Electron Paramagnetic Resonance
3. 3-Methylthiopropionaldehyde as Precursor of Dimethyl Trisulfide in Aged Beers
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