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Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead |
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| Authors: | Ma&#x;gorzata Starowicz Michael Granvogl |
| Institution: | 1.Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima Street 10, 10-748 Olsztyn, Poland;2.Fachgebiet für Lebensmittelchemie und Analytische Chemie (170a), Institut für Lebensmittelchemie, Fakultät Naturwissenschaften, Universität Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany; |
| Abstract: | |
| Keywords: | mead alcoholic beverages Maillard reaction wort boiling aroma compounds sensory profile |