WORT COMPOSITION AND BEER FLAVOR .2. INFLUENCE OF DIFFERENT CARBOHYDRATES ON FORMATION OF SOME FLAVOR COMPONENTS DURING FERMENTATION

被引：27

作者：

ENGAN, S

机构：

来源：

关键词：

D O I：

10.1002/j.2050-0416.1972.tb06399.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：169 / &

共 12 条

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ENGAN, S
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1970, 76 (03) : 254 - &
[4] ENGAN S, 1971, BRYGMESTEREN, V28, P191
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[7] ABSORPTION OF AMINO ACIDS BY YEASTS FROM A SEMI-DEFINED MEDIUM SIMULATING WORT
JONES, M
PRAGNELL, MJ
PIERCE, JS
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1969, 75 (06) : 520 - &
[8] KAMIGAMA S, 1968, BREWERS DIG, V43, P60
[9] LIE S, 1967, P EUROPEAN BREWERY C, P167
[10] LIE S, 1967, SKANDINAVISKA BRYGGE, P80