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The Use of Hop Polyphenols during Brewing to Improve Flavor Quality and Stability of Pilsner Beer
Author(s):
Barbara Jaskula-Goiris
,
Koen Goiris
,
Evelien Syryn
,
Filip Van Opstaele
,
Gert De Rouck
,
Guido Aerts
,
Luc De Cooman
,
Jaskula-Goiris
,
B. Jaskula-Goiris
,
K. Goiris
,
E. Syryn
,
F. Van Opstaele
,
G. De Rouck
,
G Aerts
,
L De Cooman
Publication date:
2014
Journal:
J. Am. Soc. Brew. Chem.
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DOI::
10.1094/ASBCJ-2014-0616-01
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