Article Versions Notes

Gonzalez Viejo C, Caboche CH, Kerr ED, Pegg CL, Schulz BL, Howell K, Fuentes S. Development of a Rapid Method to Assess Beer Foamability Based on Relative Protein Content Using RoboBEER and Machine Learning Modeling. Beverages. 2020; 6(2):28. https://doi.org/10.3390/beverages6020028

Gonzalez Viejo, Claudia, Christopher H. Caboche, Edward D. Kerr, Cassandra L. Pegg, Benjamin L. Schulz, Kate Howell, and Sigfredo Fuentes. 2020. "Development of a Rapid Method to Assess Beer Foamability Based on Relative Protein Content Using RoboBEER and Machine Learning Modeling" Beverages 6, no. 2: 28. https://doi.org/10.3390/beverages6020028

Gonzalez Viejo, C., Caboche, C. H., Kerr, E. D., Pegg, C. L., Schulz, B. L., Howell, K., & Fuentes, S. (2020). Development of a Rapid Method to Assess Beer Foamability Based on Relative Protein Content Using RoboBEER and Machine Learning Modeling. Beverages, 6(2), 28. https://doi.org/10.3390/beverages6020028