Continuing our dive into yeast derived aromas, we tackle phenols. The good, the bad, and the confusing. Gain an understanding of what they are, how they are formed, and what is responsible.
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Continuing our dive into yeast derived aromas, we tackle phenols. The good, the bad, and the confusing. Gain an understanding of what they are, how they are formed, and what is responsible.
Continuing our dive into yeast derived aromas, we tackle phenols. The good, the bad, and the confusing. Gain an understanding of what they are, how they are formed, and what is responsible.
