Work

Reducing Oxidation Levels in Beer Using Gallic Acid

Year: 2025

Type: conference-paper

Source: ScholarSpace - JCCC (Johnson County Community College)

Author: Pierce, Brookelin

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W6996213813

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