LIBROS DEL AUTOR: mahima rahman

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  • Effect of Key Parameters on Acetaldehyde Content in Beer
    Kumar Rahul / Mahima Rahman
    Acetaldehyde is a flavorful substance produced during the fermentation of beer by the oxydation of pyruvic acid. When it exceeds the threshold value of 6 ppm, it can cause flavours like green apple or freshly cut grass to become off-putting. The difficulty that the brewing industry is facing is achieving this threshold level within the specified time frame, or 19 days, often kn...
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