Turbidity formed in beer at low temperatures. Affinity of proanthocyanidins and their oxidation products for haze-forming proteins of beer and the formation of chill haze.
- 1 January 1984
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 48 (5), 1139-1146
- https://doi.org/10.1271/bbb1961.48.1139