EVOLUTION OF VOLATILE COMPOUNDS DURING WORT-BOILING

被引：25

作者：

BUCKEE, GK

MALCOLM, PT

PEPPARD, TL

机构：

来源：

关键词：

D O I：

10.1002/j.2050-0416.1982.tb04093.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：175 / 181

页数：7

共 40 条

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[2]

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ANNESS, BJ .

[4]

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CLAPPERTON, JF .

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COLLINS, E .

[7] RELATIONSHIP OF DIMETHYL SULFIDE LEVELS IN MALT, WORT AND BEER [J].

DICKENSON, CJ .

[8]

DRAWERT F, 1980, MONATSSCHR BRAUWISS, V33, P200

[9]

Drawert F., 1980, Brauwissenschaft, V33, P165

[10] VOLATILE FLAVOR COMPONENTS OF MALT EXTRACT [J].

FARLEY, DR ;

NURSTEN, HE .