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Evolution of chemical and sensory properties during aging of top-fermented beer.
J Agric Food Chem. 2003 Nov 5;51(23):6782-90. doi: 10.1021/jf034631z.
J Agric Food Chem. 2003.
PMID: 14582975
Bioflavoring and beer refermentation.
Vanderhaegen B, Neven H, Coghe S, Verstrepen KJ, Derdelinckx G, Verachtert H.
Vanderhaegen B, et al. Among authors: coghe s.
Appl Microbiol Biotechnol. 2003 Aug;62(2-3):140-50. doi: 10.1007/s00253-003-1340-5. Epub 2003 May 21.
Appl Microbiol Biotechnol. 2003.
PMID: 12759790
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Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR.
Coghe S, et al.
J Agric Food Chem. 2004 Feb 11;52(3):602-8. doi: 10.1021/jf0346556.
J Agric Food Chem. 2004.
PMID: 14759156
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