WORT COMPOSITION AND BEER FLAVOUR .1. INFLUENCE OF SOME AMINO ACIDS ON FORMATION OF HIGHER ALIPHATIC ALCOHOLS AND ESTERS

被引：41

作者：

ENGAN, S

机构：

来源：

关键词：

D O I：

10.1002/j.2050-0416.1970.tb03292.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：254 / &

共 25 条

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[14] LIE S, 1967, 15 REF SKAND BRYGG, P80
[15] WORT COMPOSITION - A REVIEW
MACWILLIAM, IC
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1968, 74 (01) : 38 - +
[16] NORDSTROM K, 1965, J I BREWING, P171
[17] PALMQVIST U, 1969, J I BREWING, P181
[18] PEYNAUD E, 1959, CR HEBD ACAD SCI, V248, P868
[19] PEYNAUD E, 1961, WALLERSTEIN LABS COM, V24, P336
[20] PIERCE JS, 1966, PROCESS BIOCHEM, P412