FLAVOUR AND HAZE STABILITY DIFFERENCES IN UNHOPPED AND HOPPED ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE AND WITH REGULAR MALT-Reference-Cited by-同舟云学术

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FLAVOUR AND HAZE STABILITY DIFFERENCES IN UNHOPPED AND HOPPED ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE AND WITH REGULAR MALT

Published:1984-03-04 Issue:2 Volume:90 Page:67-72
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Delcour Jan A.,Vandenberghe Marc M.,Dondeyne Pieter,Schrevens Eddie L.,Wijnhoven Jacques,Moerman Etienne

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1984.tb04239.x/fullpdf

Reference29 articles.

1. Ahrenst-Larsen , B. Erdal , K. 1979 631

2. Bitterness and astringency of phenolic fractions in wine

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4. Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop Material;Journal of the American Society of Brewing Chemists;2008-06

5. Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review;International Dairy Journal;2001-01

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