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Journal: Fermentation, 2024
Volume: 10
Number: 281

Article: Utilization of the Dicarbonyl Compounds 3-Deoxyglucosone and 3-Deoxymaltosone during Beer Fermentation by Saccharomyces Yeasts
Authors: by Anna-Lena Kertsch, Michael Brysch-Herzberg, Kai Ostermann and Thomas Henle
Link: https://www.mdpi.com/2311-5637/10/6/281

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