The effects of three mash separation systems on the isomerisation of hop alpha‐acids-Reference-Cited by-同舟云学术

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The effects of three mash separation systems on the isomerisation of hop alpha‐acids

Published:2020-01 Issue:2 Volume:126 Page:148-154
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Bastgen Nele¹²³^ORCID,Becher Tobias¹,Titze Jean³

Affiliation:

1. Ziemann Holvrieka GmbH Schwieberdinger Straße 86 71636 Ludwigsburg Germany

2. Technical University of Berlin Straße des 17. Juni 135 10623 Berlin Germany

3. Anhalt University of Applied Sciences Bernburger Str. 55 06366 Koethen Germany

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.605

Reference20 articles.

1. Keep it simple and smart: results from a scientific optimization of the lauter tun design;Becher T.;Tech. Q. Master Brew. Assoc. Am.,2015

2. TCM mash filter: quo vaids? ‐ part 1;Karstens W.;Brauwelt Int.,2015

3. TCM mash filter: quo vadis? ‐ part 2;Karstens W.;Brauwelt Int,2015

4. A novel mash filtration process (part 1): continuous;Becher T.;Brauwelt Int.,2017

Cited by 2 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. Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms;Food and Energy Security;2022-02-23

2. Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review;Journal of the American Society of Brewing Chemists;2020-11-16

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