The Impact of Sulphur Dioxide and Oxygen on the Behaviour of 2-Furaldehyde in Beer: an Industrial Approach

AuthID
 P-004-KZ6
5
Author(s)
Tipo de Documento
Article
Year published
2006
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 41, Número: 5, Páginas: 545-552 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-33645568802
Wos: WOS:000237420400009
Source Identifiers
ISSN: 0950-5423
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