Oxido-Reduction processes and activa forms of oxygen in aqueous systems
C. W. Bamforth
págs. 149-155
Comparative study of the stability of iso-x-acids, dihydroiso-x-acids and tetrahydroiso-x-acids during the beer ageing
A. Boeykens, L. de Cooman, M. De Ridder, K. Goiris, A. Witters, G Aerts
págs. 155-161
Evaluation of the addition of gallotannins to the brewing liquor for the improvement of the flavour stability of beer
J. W. M. van Waesberghe, L. de Cooman, G. de Rouck, Z. Pénzes, R. Mussche, G Aerts, A. de Buck
págs. 161-168
Extended flavour-stability of pale-lager beer and of beers brewed with palest malts
J. W. M. van Waesberghe
págs. 168-171
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