TRACE VOLATILE CONSTITUENTS OF BEER DIMETHYL SULFIDE FORMATION IN MALT

被引：16

作者：

KAVANAGH, TE ^{[1
]}

STEWARD, SR ^{[1
]}

HILDEBRAND, RP ^{[1
]}

CLARKE, BJ ^{[1
]}

MEEKER, FJ ^{[1
]}

机构：

[1] CARLTON & UNITED BREWERIES LTD,MELBOURNE,AUSTRALIA

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1975年 / 81卷 / 04期

关键词：

D O I：

10.1002/j.2050-0416.1975.tb03700.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：322 / 327

页数：6

共 21 条

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[2]

ANDERSON RJ, 1971, P EUROPEAN BREWERY C, P253

[3]

[Anonymous], 1968, P ANN M AM SOC BREW

[4]

BARWALD G, 1970, TAGESZTG BRAUEREI, V67, P504

[5]

BARWALD G, 1970, MONATSSCHRIFT BRAUER, V23, P288

[6] DIMETHYL SULFIDE AND ITS PRECURSOR IN SWEET CORN [J].

BILLS, DD ;

KEENAN, TW .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (04) :643-&

[7]

DALGLIESH CE, 1974, 13TH P CONV AUST SEC, P5

[8]

DREWS B, 1969, P EUROPEAN BREWERY C, P419

[9] SWEET CORN AROMA, CHEMICAL COMPONENTS AND RELATIVE IMPORTANCE IN OVERALL FLAVOR RESPONSE [J].

FLORA, LF ;

WILEY, RC .

JOURNAL OF FOOD SCIENCE, 1974, 39 (04) :770-773

[10]

KAVANAGH TE, 1974, 13TH P CONV I BREW, P51

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