A study of beer bitterness loss during the various stages of the Romanian beer production process
Author:
Affiliation:
1. Department of Chemistry and Chemical Engineering; ‘Ovidius’ University of Constanta; 124, Mamaia Blvd; 900527; Constanta; Romania
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.82/fullpdf
Reference22 articles.
1. Comparative methods applied for the determination of total iron from beer samples;Dobrinas;Ovidius Univ. Ann. Chem.,2010
2. Prediction of bitterness and alcoholic strength in beer using an electronic tongue;Arrieta;Food Chem.,2010
3. Iso-α-acids, bitterness and loss of beer quality during storage;Caballero;Trends Food Sci. Technol.,2012
4. Electronic tongue as a screening tool for rapid analysis of beer;Polshin;Talanta,2010
5. Rapid determination of bitterness in beer using fluorescence spectroscopy and chemometrics;Christensen;J. Inst. Brewing,2005
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