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Research Articles
The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort
Thijs Van Mieghema Biercentrum Delvaux, Neerijse, Belgium
, Filip Delvauxa Biercentrum Delvaux, Neerijse, Belgium
, Sven Dekleermaekerb Brouwerij De Koninck, Antwerp, Belgium
, Hedwig Nevenc Research & Development, Puurs-Sint-Amands, Belgium;d Centre for Food and Microbial Technology (CLMT), Department M2S, KU Leuven, Leuven, Belgium
& Scott J. Brittonc Research & Development, Puurs-Sint-Amands, Belgium;e International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics, and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, United KingdomCorrespondence[email protected]
https://orcid.org/0000-0002-0874-3699
https://orcid.org/0000-0002-0874-3699
Pages 23-31
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Received 26 Oct 2022, Accepted 06 Feb 2023, Published online: 16 Mar 2023
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