The Role of Riboflavin in Beer Flavour Instability: EPR studies and the application of flavin binding proteins

C. Laane, G. Roo, E. Ban, M-W. Sjauw-En-Wa, M.G. Duyvis, W.A. Hagen, W.J.H. Berkel, R. Hilhorst, D.J.M. Schmedding, D.J. Evans
  • Journal of the Institute of Brewing, January 1999, Wiley
  • DOI: 10.1002/j.2050-0416.1999.tb00031.x

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The following have contributed to this page: Professor Willem J.H. van Berkel