PubAg

Main content area

MLA

Huang, Yarong, Johannes Tippmann, and Thomas Becker. "Kinetic Studies of Main Wort Flavor Compounds and Iso-α-acids During Wort Boiling: a Review." European food research & technology, v. 243,.9 pp. 1485-1495. doi: 10.1007/s00217-017-2858-6

APA

Huang, Y., Tippmann, J., & Becker, T. (2017). Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review. European food research & technology, 243, 1485-1495. doi: 10.1007/s00217-017-2858-6

Chicago

Huang, Yarong, Johannes Tippmann, and Thomas Becker. "Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review" European food research & technology 243, no. 9 (2017): 1485-1495. doi: 10.1007/s00217-017-2858-6