Effects of crystal malts as adjunct on the quality of craft beers
Author:
Affiliation:
1. School of Food Science and Engineering Yangzhou University Yangzhou PR China
2. School of Tourism and Cuisine Yangzhou University Yangzhou PR China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16684
Reference34 articles.
1. Beer volatile fingerprinting at different brewing steps
2. Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution
3. The raise of Brettanomyces yeast species for beer production
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