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Publikováno v:
Acta Periodica Technologica, Vol 2003, Iss 34, Pp 3-12 (2003)
Beer haze is primarily formed through complexation of protein and polyphenolic beer ingredients. The problem of reducing susceptibility of beer haze formation can be done either by lowering protein and/or polyphenol levels, or by minimizing the molec
Externí odkaz:
https://doaj.org/article/86ba1ebbd249417a998fb737ac4cafe1
