Foods | Free Full-Text | Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops' Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes | HTML
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PTFE Compounds Germany GmbH in Biere ⇒ in Das Örtliche
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PDF) Characterisation of volatile compounds associated to sensory changes during the storage of traditional sorghum beer by HS-GC/FID and SPME-GC/MS
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Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds | Journal of Agricultural and Food Chemistry
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Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compo
