The Loss of Hydrophobic Polypeptides during Fermentation and Conditioning of High Gravity and Low Gravity Brewed Beer-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

The Loss of Hydrophobic Polypeptides during Fermentation and Conditioning of High Gravity and Low Gravity Brewed Beer

Published:2002 Issue:4 Volume:108 Page:424-433
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Brey S.E.,Bryce J.H.,Stewart G.G.

Publisher

Wiley

Subject

Food Science

Reference21 articles.

1. Foam: method, myth or magic;Bamforth;The Brewer,1995

2. A rapid and sensitive method for the quantification of microgram quantities of protein utilising the principle of protein dye binding;Bradford;Anal. Biochem.,1976

3. Some reasons why high gravity brewing has a negative effect on head retention;Cooper;J. Inst. Brew.,1998

Cited by 18 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. Spectral Properties of Foams and Emulsions;Molecules;2021-12-20

2. High-gravity brewing without adjuncts – The effect on beer parameters;LWT;2021-08

3. Boosting yeast propagation via yeast extract supplementation;BREW SCI;2019

4. The Bitter, Twisted Truth of the Hop: 50 Years of Hop Chemistry;Journal of the American Society of Brewing Chemists;2017-06

5. Stress Effects on Yeast During Brewing and Distilling Fermentations: High-Gravity Effects;Brewing and Distilling Yeasts;2017

同舟云学术

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