Effect of α-acetolactate decarboxylase on diacetyl content of beer

Author:

Choi Eun Ji,Ahn Hyun Woo,Kim Wang June

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference39 articles.

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2. West DB, Lautenbach AL, Becker K. Studies on diacetyl in beer. pp. 81–88. In: American Society of Brewing Chemists Annual Meeting. May 8, King Edward Hotel, Toronto, Canada. American Society of Brewing Chemists, Madison, WI, USA (1952)

3. Etievant PX. Wine. pp. 483–546. In: Volatile Compounds in Food and Beverages. Maarse H (ed). CRC Press, Inc., Boca Raton, FL, USA (1991)

4. García-Villanova RJ, García-Estepa RM. Vicinal diketones in foods: Significance, origin and analysis. An. Bromatol. 39: 297–394 (1987)

5. Peynaud E, Bolunin J. The Taste of Wine: The Art and Science of Wine Appreciation. John Wiley and Sons, Hoboken, NJ, USA. p. 347 (1987)

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