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Improvement of mouthfeel by controlling low-molecular-weight astringent polypeptides of low-malt beer
Improvement of mouthfeel by controlling low-molecular-weight astringent polypeptides of low-malt beer
2018
Aiko Hiromasa
Satoshi Ikeda
Mayura Mochizuki
Takumi Sugiyama
Naho Takemura
Takashi Suda
Masaru Kato
Takeo Imai
Keywords:
Food science
Astringent
Mouthfeel
Chemistry
Correction
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