Bibliography: Difference between revisions
Edited Thompson-Witrick to Witrick, K.T. from author’s recent cites |
Added Witrick articles |
||
| Line 574: | Line 574: | ||
==W== | ==W== | ||
Wieme, A. (2014). ''[[Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.]]'' International Journal of Food Microbiology.<br> | Wieme, A. (2014). ''[[Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.]]'' International Journal of Food Microbiology.<br> | ||
'''Language:''' English<br> | |||
'''Category:''' Science | |||
Witrick, K.T., et al. (2015). Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer. Journal of Food Science.<br> | |||
'''Language:''' English<br> | |||
'''Category:''' Science | |||
Witrick, K.T., et al. (2017). Acid and volatiles of commercially-available lambic | |||
beers. Beverages, 3, 12.<br> | |||
'''Language:''' English<br> | |||
'''Category:''' Science | |||
Witrick, K.T., et al. (2020). [https://res.mdpi.com/d_attachment/beverages/beverages-06-00031/article_deploy/beverages-06-00031.pdf Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO).] Beverages, 6, 20.<br> | |||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||