Citations (18)
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Maxime Blanchette, Barry van Bergen & John D. Sheppard. (2007) Development of a LC/MS Method for Analysis of Total Vicinal Diketones in Beer. Journal of the American Society of Brewing Chemists 65:2, pages 70-76.
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Erin E. Petersen, Argyrios Margaritis, Robert J. Stewart, P. Heather Pilkington & Normand A. Mensour. (2004) The Effects of Wort Valine Concentration on the Total Diacetyl Profile and Levels Late in Batch Fermentations with Brewing Yeast Saccharomyces Carlsbergensis. Journal of the American Society of Brewing Chemists 62:4, pages 131-139.
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Articles from other publishers (16)
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Sophie Landaud, Pascale Lieben & Daniel Picque. (1998) QUANTITATIVE ANALYSIS OF DIACETYL, PENTANEDIONE AND THEIR PRECURSORS DURING BEER FERMENTATION BY AN ACCURATE GC/MS METHOD. Journal of the Institute of Brewing 104:2, pages 93-99.
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John R.M. Hammond. 1993. The Yeasts. The Yeasts
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S. Fernández, N. Machuca, M. G. González & J. A. Sierra. (2018) Accelerated Fermentation of High-Gravity Worts and its Effect on Yeast Performance. Journal of the American Society of Brewing Chemists 43:2, pages 109-113.
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H. Garza-Ulloa, R. Villarreal, Garza E., González M. & A. M. Canales. (2018) Spectrophotometric Determination of Vicinal Diketones and Their Precursors in Beer. Journal of the American Society of Brewing Chemists 37:1, pages 1-8.
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A. D. Haukeli & S. Lie. (1978) CONVERSION OF α-ACETOLACTATE AND REMOVAL OF DIACETYL A KINETIC STUDY. Journal of the Institute of Brewing 84:2, pages 85-89.
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F. H. White & T. Wainwright. (1975) OCCURRENCE OF DIKETONES AND α-ACETOHYDROXYACIDS IN FERMENTATIONS. Journal of the Institute of Brewing 81:1, pages 46-52.
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F. H. White & T. Wainwright. (1975) ANALYSIS OF DIACETYL AND RELATED COMPOUNDS IN FERMENTATIONS. Journal of the Institute of Brewing 81:1, pages 37-45.
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D. A. Baker & B. H. Kirsop. (1973) RAPID BEER PRODUCTION AND CONDITIONING USING A PLUG FERMENTOR. Journal of the Institute of Brewing 79:6, pages 487-494.
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T. Wainwright. (1973) DIACETYL-A REVIEW: PART I-ANALYTICAL AND BIOCHEMICAL CONSIDERATIONS: PART II-BREWING EXPERIENCE. Journal of the Institute of Brewing 79:6, pages 451-470.
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D. A. Baker & B. H. Kirsop. (1973) A RAPID PROCEDURE FOR REDUCING THE DIACETYL CONTENT OF BEER*. Journal of the Institute of Brewing 79:1, pages 43-44.
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Alf D. Haukeli & Sturla Lie. (1971) THE INFLUENCE OF 2-ACETOHYDROXY ACIDS ON THE DETERMINATION OF VICINAL DIKETONES IN BEER AND DURING FERMENTATION. Journal of the Institute of Brewing 77:6, pages 538-543.
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T. Kurz, M. Fellner, T. Becker & A. Delgado. (1953) Observation and Control of the Beer Fermentation Using Cognitive Methods. Journal of the Institute of Brewing 59:3, pages 241-252.
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