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On the origin of free and bound staling aldehydes in beer

Jeroen J Baert1, Jessika De Clippeleer, Paul S Hughes

  • 1Laboratory of Enzyme, Fermentation and Brewing Technology, KAHO Sint-Lieven University College, KU Leuven Association, Gebroeders De Smetstraat 1, 9000 Gent, Belgium. jeroen.baert@kahosl.be

Journal of Agricultural and Food Chemistry
|November 15, 2012
PubMed

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