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Taste-active Components of Beers from Emmer Wheat (Triticum dicoccum) Malt
Taste-active Components of Beers from Emmer Wheat (Triticum dicoccum) Malt
2016
P Benedetti
S. Salvi
Andrea Giomo
R. van Deun
Emanuele Boselli
Natale G. Frega
Keywords:
Botany
Light beer
Taste
Biology
Food science
Triticum dicoccum
Sensory analysis
active components
plant science
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