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Kvasny Prum. 1979; 25(3): 49-52 | DOI: 10.18832/kp1979007
An article refers to the observation of effect of barley used in the grist without an adition of microbial enzymes on content and quality of volatile compounds of 10% light beers prepared by two mash decoction process. Increasing application of barley from 10 to 40% in the grist causes and increase in amount of total volatile compounds, high aliphatic alcohols and β-phenylacetic acid as well as esthers determined by gas chromatography.
(In Czech, English summary only)
Published: March 1, 1979