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Quality Evaluation of Unfiltered Beer as Affected by Inactivated Yeast Using Two-Stage System of Low Pressure Carbon Dioxide Microbubbles

Crossref DOI link: https://doi.org/10.1007/s11947-015-1530-z

Published Online: 2015-04-24

Published Print: 2015-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy