Modeling the flavor thresholds of organic acids in beer as a function of their molecular properties
Open Access
- 24 March 1999
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 10 (2) , 129-137
- https://doi.org/10.1016/s0950-3293(98)00059-7
Abstract
No abstract availableKeywords
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