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Affinity of Proanthocyanidins and Their Oxidation Products for Haze-forming Proteins of Beer and the Formation of Chill Haze
Asano, Katsuhiko, Ohtsu, Keiji, Shinagawa, Kyoko, Hashimoto, NaokiVolume:
48
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1080/00021369.1984.10866300
Date:
May, 1984
File:
PDF, 1.09 MB
english, 1984