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

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

http://dx.doi.org/10.1002/j.2050-0416.1999.tb00031.x

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