Flavour formation during beer fermentation : modelling higher alcohol production
One of the most important contributions to flavour compounds in beer is that associated with the activity of yeast. A kinetic model that quantitatively predicts the influence of changing process parameters on yeast metabolism and the production of flavour compounds would be invaluable. However a rev...
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Swansea University
1995
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.636697 |