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Effect of dry hopping on the oxidative stability of beer.
Food Chem. 2022 Nov 15;394:133480. doi: 10.1016/j.foodchem.2022.133480. Epub 2022 Jun 13.
Food Chem. 2022.
PMID: 35717916
Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer.
Bustillo Trueba P, Jaskula-Goiris B, Ditrych M, Filipowska W, De Brabanter J, De Rouck G, Aerts G, De Cooman L, De Clippeleer J.
Bustillo Trueba P, et al. Among authors: ditrych m.
Food Res Int. 2021 Feb;140:110049. doi: 10.1016/j.foodres.2020.110049. Epub 2021 Jan 8.
Food Res Int. 2021.
PMID: 33648274
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Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry.
Filipowska W, Jaskula-Goiris B, Ditrych M, Schlich J, De Rouck G, Aerts G, De Cooman L.
Filipowska W, et al. Among authors: ditrych m.
J Chromatogr A. 2020 Feb 8;1612:460647. doi: 10.1016/j.chroma.2019.460647. Epub 2019 Oct 22.
J Chromatogr A. 2020.
PMID: 31767258
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