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Correction to Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing.

作者信息

Kalb Valerian, Seewald Torsten, Hofmann Thomas, Granvogl Michael

机构信息

Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Technische Universität München, D-85354 Freising, Germany.

Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Brauwesen, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany.

出版信息

J Agric Food Chem. 2020 Nov 18. doi: 10.1021/acs.jafc.0c07140.

DOI:10.1021/acs.jafc.0c07140
PMID:33205656
Abstract
摘要

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