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Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum in non-alcoholic beers

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Comparative analysis of four hop cultivars grown in Brazil and the USA by GC-MS-based metabolomics

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Impacts of starch breakdown during germination and stewing on aroma formation in crystal malts.

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Effective strategies to maximise dextrin formation in brewing

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