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March 4, 1974Journal of the Institute of BrewingOpen Access

Effect of Various Polyphenols on the Rate of Haze Formation in Beer

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Authors

RER. EastmondUniversity of SussexRGR. J. GardnerAston University

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Eastmond et al. (1974) studied this question.

synapsesocial.com/papers/6a831ba6fbec190b8ea4ff16https://doi.org/10.1002/j.2050-0416.1974.tb03603.x
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Also Consider

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  1. 1DETERMINATION OF ANTHOCYANOGENS1961 · 37 citations
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  3. 3The reaction of (+)—catechin with formaldehyde1959 · 54 citations
  4. 4WORT-BOILING IN RELATION TO BEER QUALITY1966 · 37 citations