Article Versions Notes

Pratap-Singh A, Suwardi A, Mandal R, Pico J, Castellarin SD, Kitts DD, Singh A. Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers. Foods. 2023; 12(4):684. https://doi.org/10.3390/foods12040684

Pratap-Singh, Anubhav, Andrew Suwardi, Ronit Mandal, Joana Pico, Simone D. Castellarin, David D. Kitts, and Anika Singh. 2023. "Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers" Foods 12, no. 4: 684. https://doi.org/10.3390/foods12040684

Pratap-Singh, A., Suwardi, A., Mandal, R., Pico, J., Castellarin, S. D., Kitts, D. D., & Singh, A. (2023). Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers. Foods, 12(4), 684. https://doi.org/10.3390/foods12040684