Author:
Procopio Susanne,Brunner Michael,Becker Thomas
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference108 articles.
1. Trelea I, Titica M, Corrieu G (2004) Dynamic optimisation of the aroma production in brewing fermentation. J Process Control 14:1–14
2. Vanderhaegen B, Neven H, Coghe S, Verstrepen K, Verachtert H, Derdelinckx G (2003) Evolution of chemical and sensory properties during ageing of top-fermented beer. J Agric Food Chem 51:6782–6790
3. Engan S (1972) Organoleptic threshold values of some alcohols and esters in beer. J Inst Brew 78:33–36
4. Majdak A, Herjavec S, Orlic S, Redzepovic S, Mirosevic N (2002) Comparison of wine aroma compounds produced by Saccharomyces paradoxus and Saccharomyces cerevisiae strains. Food Technol Biotechnol 40:103–109
5. Vidrih R, Hribar J (1999) Synthesis of higher alcohols during cider processing. Food Chem 67:287–294
Cited by
28 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献