The effect of fermentation time and method on the formation of some flavour compounds in brewing

Veijo Mäkinen

Research output: Book/ReportReport

Original languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages14
Publication statusPublished - 1970
MoE publication typeD4 Published development or research report or study

Publication series

SeriesValtion teknillinen tutkimuslaitos. Tiedotus: Sarja IV. Kemia
Number116
ISSN0073-1781

Keywords

  • brewing
  • fermentation
  • flavour

Cite this

Mäkinen, V. (1970). The effect of fermentation time and method on the formation of some flavour compounds in brewing. VTT Technical Research Centre of Finland. Valtion teknillinen tutkimuslaitos. Tiedotus: Sarja IV. Kemia, No. 116