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Proanthocyanidins, The Brewing Process, and the Quality of Beer

  • Outtrup H
Springer US, (1992), 849-858
DOI: 10.1007/978-1-4615-3476-1_50
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Outtrup, H. (1992). Proanthocyanidins, The Brewing Process, and the Quality of Beer. In Plant Polyphenols (pp. 849–858). Springer US. https://doi.org/10.1007/978-1-4615-3476-1_50

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