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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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| [https://lirias.kuleuven.be/bitstream/1979/1364/1/Doctoraat+Nele+Vanbeneden.pdf Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process] || B. Goddeeris, C. Courtin, C. Michiels, A. Van Laere, P. Dirinck || 2007 || Free access. Study on 4VG/4VP, ferulic acid, p-coumaric acid, etc. English sections available.
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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.