Citations (7)
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Read on this site (1)
Joseph L. Owades, S. Robert Blick & Stephen H. Owades. (1967) Specific Ion Determination of Hydrogen Sulfide in Beer. Proceedings. Annual meeting - American Society of Brewing Chemists 25:1, pages 75-78.
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Articles from other publishers (6)
M. W. Brenner & A. A. Khan. (1974) SIMULTANEOUS FLUOROMETRIC MICRODETERMINATION OF HYDROGEN SULPHIDE AND VOLATILE THIOLS IN BEER. Journal of the Institute of Brewing 80:6, pages 544-548.
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T. E. Acree, Elisabeth P. Sonoff & D. F. Splittstoesser. (1971)
Determination of Hydrogen Sulfide in Fermentation Broths Containing SO
2
. Applied Microbiology 22:1, pages 110-112.
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R. S. W. Thorne, E. Helm & K. Svendsen. (1971) CONTROL OF SULPHURY IMPURITIES IN BEER AROMA. Journal of the Institute of Brewing 77:2, pages 148-153.
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T. Wainwright. (2008)
Production of H
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S by Yeasts: Role of Nutrients
. Journal of Applied Bacteriology 34:1, pages 161-171.
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C. Cantarelli, F. Tafuri & A. Martini. (2006) Chemical and microbiological surveys on the effects of dithiocarbamate fungicides on wine‐making. Journal of the Science of Food and Agriculture 15:3, pages 186-196.
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B. C. Rankine. (2006) Nature, origin and prevention of hydrogen sulphide aroma in wines. Journal of the Science of Food and Agriculture 14:2, pages 79-91.
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