Citations: Further Studies on the Oxidation of Beer

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D. P. Davis & S. R. Palamand. (1976) Application of High-Performance Liquid Chromatography to the Solution of Flavor Problems in Beer Caused by Low-Volatile Compounds. Journal of the American Society of Brewing Chemists 34:2, pages 55-59.
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M. W. Brenner & Atiq A. Khan. (1976) Furfural and Beer Color as Indices of Beer Flavor Deterioration. Journal of the American Society of Brewing Chemists 34:1, pages 14-19.
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