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Journal: FermentationVolume: 10Number: 281
Article: Utilization of the Dicarbonyl Compounds 3-Deoxyglucosone and 3-Deoxymaltosone during Beer Fermentation by Saccharomyces Yeasts
- Authors:
- Anna-Lena Kertsch1,
- Michael Brysch-Herzberg2 and
- Kai Ostermann3
- et al.
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