MALT FLAVOUR - TRANSFORMATION OF CARBONYL COMPOUNDS BY YEAST DURING FERMENTATION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1981.tb04055.x/fullpdf
Reference38 articles.
1. Flavor and odor thresholds in water of selected orange juice components
2. Further Studies on Furfural: The Influence of Raw Materials, Processing Conditions, and Pasteurization Temperatures
3. Blockmans , C. Devreux , A. Masschelein , C. A. 1975 699
4. Furfural and Beer Color as Indices of Beer Flavor Deterioration
5. HOP SUBSTANCES AND YEAST BEHAVIOUR
Cited by 53 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. Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts;Food Research International;2024-08
2. Food off-odor generation, characterization and recent advances in novel mitigation strategies;Advances in Food and Nutrition Research;2024
3. Flavor Compounds Found in Barrel Aged Beers;ACS Symposium Series;2023-11-16
4. Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production;Fermentation;2022-06-12
5. Effect of production and storage of beer on its sensory stability;KVASNY PRUMYSL;2022-02-15
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3