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The malting parameters: steeping, germination, withering, and kilning temperature and aeration rate as possibilities for styrene mitigation in wheat beer

  • Valerian Kalb
  • , Torsten Seewald
  • , Thomas Hofmann
  • , Michael Granvogl*
    • *Corresponding author for this work
  • Technical University of Munich
  • Technical University of Berlin
  • Chair of Food Chemistry and Molecular Sensory Science
  • University of Hohenheim

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

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