Flavour generation during commercial barley and malt roasting operations: A time course study-Reference-Cited by-同舟云学术

Flavour generation during commercial barley and malt roasting operations: A time course study

Published:2014-02 Issue: Volume:145 Page:378-387
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yahya Hafiza,Linforth Robert S.T.,Cook David J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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3. The manufacture, characteristics and uses of speciality malts;Blenkinsop;Technical Quarterly of the Master Brewers Association of the Americas,1991

4. Thermal volatile generation in barley malt: On-line MS studies;Channell;Journal of the American Society of Brewing Chemists,2010

5. Thermal flavour generation: Insights from mass spectrometric studies;Cook,2005

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