PROANTHOCYANIDIN-FREE BARLEY - MALTING AND BREWING

被引：17

作者：

ERDAL, K

机构：

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1986年 / 92卷 / 03期

关键词：

D O I：

10.1002/j.2050-0416.1986.tb04404.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：220 / 224

页数：5

相关论文

共 32 条

[1] LOCATION OF THE PROANTHOCYANIDINS IN THE BARLEY-GRAIN
AASTRUP, S
OUTTRUP, H
ERDAL, K
[J]. CARLSBERG RESEARCH COMMUNICATIONS, 1984, 49 (01) : 105 - 109
[2] A TEST FOR PRESENCE OR ABSENCE OF PROANTHOCYANIDINS IN BARLEY AND MALT
AASTRUP, S
[J]. CARLSBERG RESEARCH COMMUNICATIONS, 1985, 50 (01) : 37 - 42
[3] AASTRUP S, 1985, 20TH EUR BREW CONV P, P667
[4] AHRENSTLARSEN B, 1979, 17TH EUR BREW CONV P, P631
[5] ASANO K, 1981, REPT RES LAB KIRIN B, V24, P1
[6] CRISP J, 1984, BREWERS GUARDIAN, V113, P21
[7] Dadic M., 1973, Technical Quarterly, Master Brewers Association of America, V10, P69
[8] FLAVOR AND HAZE STABILITY DIFFERENCES DUE TO HOP TANNINS IN ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE MALT
DELCOUR, JA
SCHOETERS, MM
MEYSMAN, EW
DONDEYNE, P
SCHREVENS, EL
WIJNHOVEN, J
MOERMAN, E
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1985, 91 (02) : 88 - 92
[9] FLAVOR AND HAZE STABILITY DIFFERENCES DUE TO HOP AND MALT TANNINS IN ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE AND WITH REGULAR MALT
DELCOUR, JA
SCHOETERS, MM
DONDEYNE, P
SCHREVENS, EL
WIJNHOVEN, J
MOERMAN, E
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1985, 91 (05) : 302 - 305
[10] THE INTRINSIC INFLUENCE OF CATECHINS AND PROCYANIDINS ON BEER HAZE FORMATION
DELCOUR, JA
SCHOETERS, MM
MEYSMAN, EW
DONDEYNE, P
MOERMAN, E
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1984, 90 (06) : 381 - 384

← 1 2 3 4 →