Behavior of Mono-, Di-, and trihydroxyoctadecenoic acids during mashing and methods of controlling their production-Reference-Cited by-同舟云学术

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Behavior of Mono-, Di-, and trihydroxyoctadecenoic acids during mashing and methods of controlling their production

Published:2000-01 Issue:1 Volume:90 Page:69-73
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Kobayashi Naoyuki,Kaneda Hirotaka,Kuroda Hisao,Watari Junji,Kurihara Toshio,Shinotsuka Ken

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference23 articles.

1. The foam-destroying effect of some malt lipids, their fate during the malting and brewing process;Krauss;Monatsschr. Brau.,1972

2. On the fate of some malt lipids during fermentation and storage;Krauss;Monatsschr. Brau.,1975

3. Role of wort aeration in the brewing process;Ohno;J. Inst. Brew.,1986

4. Fatty acids in isomerized hop extracts and gushing;Sandra;J. Inst. Brew.,1973

5. Free low molecular weight fatty acids and their ethyl esters as beer aroma compounds and foam inhibitors;Zürcher;Monatsschr. Brau.,1971

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