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iText 4.2.0 by 1T3XT2019-01-05T16:36:59+05:30Arbortext Advanced Print Publisher2019-03-26T02:35:51-07:002019-03-26T02:35:51-07:00uuid:8addd02c-2a8d-4824-a074-0375b52bef83uuid:9735c38c-787b-4f5b-aca7-e8422204bc96JournalJournal of the American Society of Brewing Chemists© 2018 American Society of Brewing Chemists, Inc.0361-04701943-7854764236-24623624610.1080/03610470.2018.1503925https://doi.org/10.1080/03610470.2018.1503925application/pdf10.1080/03610470.2018.1503925en-USWhy Humulinones are Key Bitter Constituents Only After Dry Hopping: Comparison With Other Belgian StylesTaylor & FrancisJournal of the American Society of Brewing Chemists, 2018. doi: 10.1080/03610470.2018.1503925Silva Ferreira CarlosThibault de Chanvalon EloiBodart EtienneCollin SoniaBitternessbottle refermentationdry-hopped beerhophumulinoneVoR2018-10-29truewww.tandfonline.com10.1080/03610470.2018.1503925www.tandfonline.comtrue2018-10-2910.1080/03610470.2018.1503925
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