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Impact of Dry Hopping on Beer Flavor Stability
To investigate the chemical and sensorial impact of dry hopping time on typical pale ale, a standardized beer was produced and separated into ten vessels. Nine vessels were dry hopped, and one vessel remained un-hopped as a control. Impact of dry hopping contact time was investigated over 96 h. Poly...
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| Udgivet i: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2021
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8229854/ https://ncbi.nlm.nih.gov/pubmed/34199422 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061264 |
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