Abstract
It has been confirmed that sunstruck flavour is due to the formation of 3‐methyl‐2‐butene‐1‐thiol formed by photolysis of iso‐α‐acids in the presence of sulphur‐containing amino acids. 1978 The Institute of Brewing & Distilling
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APA
Gunst, F., & Verzele, M. (1978). ON THE SUNSTRUCK FLAVOUR OF BEER. Journal of the Institute of Brewing, 84(5), 291–292. https://doi.org/10.1002/j.2050-0416.1978.tb03891.x
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