MATURATION OF BEER WITH ALPHA-ACETOLACTATE DECARBOXYLASE

被引:42
作者
GODTFREDSEN, SE
OTTESEN, M
机构
关键词
D O I
10.1007/BF02914029
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
引用
收藏
页码:93 / 102
页数:10
相关论文
共 18 条
[1]  
BAKER DA, 1972, Patent No. 1445083
[2]   BIOSYNTHESIS OF FLAVOR COMPOUNDS BY MICROORGANISMS [J].
COLLINS, EB .
JOURNAL OF DAIRY SCIENCE, 1972, 55 (07) :1022-&
[3]   REMOVAL OF CHILL HAZE FROM BEER WITH PAPAIN IMMOBILIZED ON CHITIN [J].
FINLEY, JW ;
STANLEY, WL ;
WATTERS, GG .
BIOTECHNOLOGY AND BIOENGINEERING, 1977, 19 (12) :1895-1897
[4]   INFLUENCE OF 2-ACETOHYDROXY ACIDS ON DETERMINATION OF VICINAL DIKETONAL DIKETONES IN BEER AND DURING FERMENTATION [J].
HAUKELI, AD ;
LIE, S .
JOURNAL OF THE INSTITUTE OF BREWING, 1971, 77 (06) :538-&
[5]  
JUNI E, 1952, J BIOL CHEM, V195, P715
[6]  
KRAMPITZ LO, 1948, ARCH BIOCHEM, V17, P81
[7]  
LOKEN JP, 1970, J BIOCH, V14, P133
[8]  
MASSCHELEIN CA, 1971, 13TH P EUR BREW CONV, P211
[9]  
NIELSEN EB, 1971, 13TH EUR BREW CONV P, P149
[10]  
PAJUNEN E, 1978, EBC FERMENTATION STO, P181