SCREENING YEAST STRAINS FOR THEIR ABILITY TO PRODUCE PHENOLIC OFF-FLAVORS - A SIMPLE METHOD FOR DETERMINING PHENOLS IN WORT AND BEER

被引：51

作者：

THURSTON, PA

TUBB, RS

机构：

来源：

关键词：

D O I：

10.1002/j.2050-0416.1981.tb04012.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：177 / 179

页数：3

共 7 条

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[2] RAPID METHODS FOR ANALYSIS OF FATTY-ACIDS OF FERMENTING WORT AND BEER (C6-C10) AND YEAST (C6-C18)
TAYLOR, GT
KIRSOP, BH
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1977, 83 (02) : 97 - 99
[3] GAS CHROMATOGRAPHIC-MASS SPECTROMETRIC INVESTIGATIONS ON FORMATION OF PHENOLIC AND AROMATIC-HYDROCARBONS IN FOOD
TRESSL, R
KOSSA, T
RENNER, R
KOPPLER, H
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1976, 162 (02): : 123 - 130
[4] TRESSL R, 1975, P EUR BREW CONV C NI, P737
[5] TUBB RS, 1980, 5TH P INT S YEASTS L
[6] WACKERBAUER K, 1977, P EUR BREW CONV, P495
[7] WEST DB, 1963, P AM SOC BREW CHEM, P194