Phenolic Characteristics in Brewing. III. The Role of Yeast
- 1 May 1965
- journal article
- research article
- Published by Taylor & Francis in Proceedings. Annual meeting - American Society of Brewing Chemists
- Vol. 23 (1) , 142-145
- https://doi.org/10.1080/00960845.1965.12006798
Abstract
(1965). Phenolic Characteristics in Brewing. III. The Role of Yeast. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 23, Proceedings of the Annual Meeting 1965, pp. 142-145.Keywords
This publication has 1 reference indexed in Scilit:
- Phenols from Grain, Production of Steam-Volatile Phenols during Cooking and Alcoholic Fermentation of GrainJournal of Agricultural and Food Chemistry, 1964