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Further study found that the content of 2-phenylethanol in cassava beer increased significantly, which gave cassava beer a unique elegant and delicate rose flavor. Compared with traditional wheat beer, cassava beer was similar in the content of nutrition elements, diacetyl, total acid, alcohol and carbon dioxide, but has the characteristics of fresh fragrance and better taste. The hydrocyanic acid contained in cassava root tubes was catabolized during fermentation and compliant with the safety standard of beverage. Further study found that
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