Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review
Crossref DOI link: https://doi.org/10.1007/s00217-017-2858-6
Published Online: 2017-03-17
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Huang, Yarong
Tippmann, Johannes
Becker, Thomas
License valid from 2017-03-17