FLAVOR AND HAZE STABILITY DIFFERENCES DUE TO HOP TANNINS IN ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE MALT

被引：6

作者：

DELCOUR, JA ^{[1
]}

SCHOETERS, MM ^{[1
]}

MEYSMAN, EW ^{[1
]}

DONDEYNE, P ^{[1
]}

SCHREVENS, EL ^{[1
]}

WIJNHOVEN, J ^{[1
]}

MOERMAN, E ^{[1
]}

机构：

[1] TECH WETENSCHAPPELIJK CTR VANDEBROUWERIJ MOUTERIJ AANVERWANTE NIJVERHEDEN,B-1700 ASSE,BELGIUM

来源：

关键词：

D O I：

10.1002/j.2050-0416.1985.tb04311.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：88 / 92

页数：5

共 15 条

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DELCOUR, JA
VANDENBERGHE, MM
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SCHREVENS, EL
WIJNHOVEN, J
MOERMAN, E
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1984, 90 (02) : 67 - 72
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[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1983, 89 (02) : 87 - 91
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[10] HOP EXTRACTS - A REVIEW
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