FLAVOR AND HAZE STABILITY DIFFERENCES IN UNHOPPED AND HOPPED ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE AND WITH REGULAR MALT

被引：26

作者：

DELCOUR, JA ^{[1
]}

VANDENBERGHE, MM ^{[1
]}

DONDEYNE, P ^{[1
]}

SCHREVENS, EL ^{[1
]}

WIJNHOVEN, J ^{[1
]}

MOERMAN, E ^{[1
]}

机构：

[1] AANVERWANTE NIJVERHEDEN,TESCHN WETENSCHAPPELIJK CENTRUM BROUWERII & MOUTERIJ,B-1700 ASSE,BELGIUM

来源：

关键词：

D O I：

10.1002/j.2050-0416.1984.tb04239.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：67 / 72

页数：6

共 29 条

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