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Downloads - in the last month
The effect of pasteurisation and storage on aroma compounds in lager
273
Optimisation of Saccharomyces cerevisiae BRYC 501 ascospore formation and recovery for heat inactivation experiments
138
Guidelines to optimise the sensory detection of 2,4,6-trichloroanisole in neutral spirit and whisky
96
Modelling of beer sensory staleness based on flavour instability parameters
92
Tracking dry gin volatile organic compounds over distillation: a time course study
77
