RAPID METHODS FOR ANALYSIS OF FATTY-ACIDS OF FERMENTING WORT AND BEER (C6-C10) AND YEAST (C6-C18)

被引：19

作者：

TAYLOR, GT ^{[1
]}

KIRSOP, BH ^{[1
]}

机构：

[1] BREWING IND RES FDN,REDHILL,SURREY,ENGLAND

来源：

关键词：

D O I：

10.1002/j.2050-0416.1977.tb06423.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：97 / 99

页数：3

共 20 条

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[4] Clarke B. J., 1962, J I BREWING, V68, P179
[5] DAVIS DP, 1974, P AM SOC BREWING CHE, P52
[6] ENGAN S, 1971, BRYGMESTEREN, V28, P191
[7] Gruss R., 1975, Monatsschrift fuer Brauerei, V28, P293
[8] LIPID COMPOSITION OF SACCHAROMYCES-CEREVISIAE AS INFLUENCED BY GROWTH TEMPERATURE
HUNTER, K
ROSE, AH
[J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1972, 260 (04) : 639 - +
[9] Klopper W.J., 1975, P EUR BREW CONV C NI, P659
[10] ESTIMATION OF FREE FATTY-ACIDS (C8-C18) IN WORT AND BEER
MACPHERSON, JK
BUCKEE, GK
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1974, 80 (06) : 540 - 544