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Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not

Kaneo Oka1, Teruhiko Hayashi, Nobuya Matsumoto

  • 1Research Center, Suntory Limited, 1-1-1 Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan.

Journal of Bioscience and Bioengineering
|October 22, 2008
PubMed

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