Different Diacetyl Perception Detected through MOX Sensors in Real-Time Analysis of Beer Samples
Beer is the most consumed alcoholic beverage; with 177.5 million kiloliters produced every year, it is one of the most relevant food products. Diacetyl is a typical byproduct of yeast metabolism that is formed during the fermentation inside breweries. The perception of this high volatile and butter-...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2023-02-01
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| Series: | Chemosensors |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2227-9040/11/2/147 |
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