Discrimination of Fruit Beer Based on Fingerprints by Static Headspace-Gas Chromatography-Ion Mobility Spectrometry
Author:
Affiliation:
1. R & D department, Guangzhou Nansha Zhujiang Brewery Co., Ltd, Guangzhou, China
2. Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2021.1946654
Reference30 articles.
1. Nelson, M. The Barbarian’s Beverage: A History of Beer in Ancient Europe; Routledge: New York, 2005; pp 1–195.
2. Banana as Adjunct in Beer Production: Applicability and Performance of Fermentative Parameters
3. The Mystery of Lambic Beer
4. Evaluation ofâ the glycoside hydrolase activity of aBrettanomycesstrain on glycosides from sour cherry (Prunus cerasusL.) used in the production of special fruit beers
5. An overview of selected specialty beers: developments, challenges and prospects
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