59

TD-DFT benchmark for indigoïd dyes

Year:
2009
Language:
english
File:
PDF, 248 KB
english, 2009
60

How to improve the enzymatic worty flavour reduction in a cold contact fermentation

Year:
2000
Language:
english
File:
PDF, 279 KB
english, 2000
63

A theoretical investigation of microhydration of cationic amino acids

Year:
2009
Language:
english
File:
PDF, 64 KB
english, 2009
64

A theoretical investigation of microhydration of amino acids

Year:
2010
Language:
english
File:
PDF, 145 KB
english, 2010
85

Influence of beer ethanol content on the wort flavour perception

Year:
2000
Language:
english
File:
PDF, 254 KB
english, 2000
86

Fate of the worty flavours in a cold contact fermentation

Year:
1999
Language:
english
File:
PDF, 188 KB
english, 1999