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Melanoidin in the brewing processes. 1. Formation of aldehydes during wort boiling
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Further studies on furfural: The influence of raw materials processing conditions, and pasteurization temperatures
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Malt flavor. Transformation of carbonyl compounds by yeast during fermentation
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Studies on furfural and 5-hydroxymethylfurfural in beer
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Furfural and beer color as indices of beer flavor deterioration
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The fermentative production of furfuryl alcohol from furfural by yeasts
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Studies on pyruvate decarboxylase: Acyloin formation from aliphatic, aromatic and heterocyclic aldehydes
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