Mass Spectrometry Metabolomics of Hot Steep Malt Extracts and Association to Sensory Traits-Reference-Cited by-同舟云学术

Mass Spectrometry Metabolomics of Hot Steep Malt Extracts and Association to Sensory Traits

Published:2021-03-08 Issue:4 Volume:79 Page:394-406
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Bettenhausen Harmonie M.¹^ORCID,Barr Lindsay²,Omerigic Heather¹,Yao Linxing³^ORCID,Heuberger Adam L.¹⁴^ORCID

Affiliation:

1. Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, U.S.A.;

2. DraughtLab, LLC, Rochester, NY, U.S.A.;

3. Analytical Resources Core-Bioanalysis and Omics Center, Colorado State University, Fort Collins, CO, U.S.A.;

4. Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, U.S.A.

Funder

Brewers Association

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2020.1869499

Reference52 articles.

1. Brewers Association. Malting Barley Characteristics for Craft Brewers; Boulder, Colorado, 2014.

2. Impact of Wort Amino Acids on Beer Flavour: A Review

3. Correlation of Malt Quality Parameters and Beer Flavor Stability: Multivariate Analysis

4. Brewing and Malting Barley Research Institute. Quality Factors in Malting Barley: Brewing and Malting Barley Research Institute; 2017. http://bmbri.ca/variety-development/quality-factors-in-malting-barley. (accessed Jul 1, 2020).

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