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added Misc paper: Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
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| [http://fbns.ncsu.edu/USDAARS/Acrobatpubs/P351-375/p359.pdf Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids] || E.R.D. Neta, S.D. Johanningsmeier, M.A.Drake || 2009 || Free access.
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| [http://www.ncbi.nlm.nih.gov/pubmed/14759156 Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.] || Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR. || 2004 || Not free access. Studied production of ferulic acid and 4VG production in barley and wheat based beers, fermented with S. cerevisiae.
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