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Beer gets fresh approach

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The search is on to stop the chemicals that make a brew taste bad.

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References

  1. Bravo A. et al. J. Agric. Food Chem. doi:10.1021/jf703696p (2008).

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Authors
  1. Matt Kaplan
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Kaplan, M. Beer gets fresh approach. Nature (2008). https://doi.org/10.1038/news.2008.869

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  • DOI: https://doi.org/10.1038/news.2008.869

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