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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 70, 2012 - Issue 3
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Original Articles

Removal of Volatiles from Beer by Gas (N2) Stripping Coupled with High Vacuum

Luis F. CastroSchool of Food Science, Washington State University, Pullman, WA, USA99164
&
Carolyn F. RossSchool of Food Science, Washington State University, Pullman, WA, USA99164Correspondence[email protected]
Pages 137-141 | Published online: 05 Feb 2018

Citations (3)

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Luis F. Castro & Carolyn F. Ross. (2013) The Effect of Protein and Carbohydrate Levels on the Chemical and Sensory Properties of Beer. Journal of the American Society of Brewing Chemists 71:4, pages 186-192.
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Articles from other publishers (2)

Agnese Taticchi, Sonia Esposto, Gianluca Veneziani, Antonio Minnocci, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luigi Daidone, Luca Sebastiani & Maurizio Servili. (2021) High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. Food Chemistry 342, pages 128369.
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Martin Schnaitter, Adrian Kell, Hubert Kollmannsberger, Florian Schüll, Martina Gastl & Thomas Becker. (2016) Scale-up of Dry Hopping Trials: Importance of Scale for Aroma and Taste Perceptions. Chemie Ingenieur Technik 88:12, pages 1955-1965.
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