Why Humulinones are Key Bitter Constituents Only After Dry...

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Journal of the American Society of Brewing Chemists 2018 / 10

Why Humulinones are Key Bitter Constituents Only After Dry Hopping: Comparison With Other Belgian Styles

Silva Ferreira, Carlos, Thibault de Chanvalon, Eloi, Bodart, Etienne, Collin, Sonia
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Language:
english
Journal:
Journal of the American Society of Brewing Chemists
DOI:
10.1080/03610470.2018.1503925
Date:
October, 2018
File:
PDF, 1.80 MB
english, 2018
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