Cold extraction process for producing a low-alcohol beer, International Pale Lager style: Evaluation and description of flavors using electronic tongue-Reference-Cited by-同舟云学术

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Cold extraction process for producing a low-alcohol beer, International Pale Lager style: Evaluation and description of flavors using electronic tongue

Published:2024-08 Issue: Volume:190 Page:114598
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Eduardo da Silva Kleiton,Marcel Borges Endler,Crestani Ileni,Dognini Jocinei,César de Jesus Paulo

Funder

Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Reference56 articles.

1. The role of bioactive phenolic compounds on the impact of beer on health;Ambra;Molecules,2021

2. Lower strength alcohol products—A realist review-based road map for European Policy Making;Anderson;Nutrients,2022

3. Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation;Andrés-Iglesias;Food Research International,2015

4. Influence of malt source on beer chemistry, flavor, and flavor stability;Bettenhausen;Food Research International,2018

5. BJCP. (2021). Beer Judge Certification Program, Style guidelines for beer, mead and cider.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Discriminating Craft and Industrial Beers by Untargeted Gas Chromatography-Mass Spectrometry (GC-MS) Metabolomics Combined with Multivariate Statistical Analysis;Analytical Letters;2024-07-29

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