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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 82, 2024 - Issue 1
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Research Articles

The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort

Thijs Van Mieghema Biercentrum Delvaux, Neerijse, Belgium
,
Filip Delvauxa Biercentrum Delvaux, Neerijse, Belgium
,
Sven Dekleermaekerb Brouwerij De Koninck, Antwerp, Belgium
,
Hedwig Nevenc Research & Development, Puurs-Sint-Amands, Belgium;d Centre for Food and Microbial Technology (CLMT), Department M2S, KU Leuven, Leuven, Belgium
&
Scott J. Brittonc Research & Development, Puurs-Sint-Amands, Belgium;e International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics, and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, United KingdomCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-0874-3699
ORCID Icon
Pages 23-31 | Received 26 Oct 2022, Accepted 06 Feb 2023, Published online: 16 Mar 2023

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