Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing
Author:
Affiliation:
1. Department of Chemistry, University of Victoria, Victoria, BC, Canada
2. Phillips Brewing & Malting Co, Victoria, Canada
Funder
NSERC Engage EGP
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2020.1795437
Reference59 articles.
1. Kunze, W. Technology of Brewing and Malting, VLB: Berlin, 2004; pp 90–95, 217.
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4. THE MOUTHFEEL OF BEER - A REVIEW
5. Inorganic Ions
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