Author:
Evans D. E.,Finn J. E. C.,Robinson L. H.,Eglinton J. K.,Sheehy M.,Stewart D. C.
Reference40 articles.
1. Characterization of haze-forming proteins of beer and their roles in chill haze formation;Asano;J. Am. Soc. Brew. Chem.,1982
2. A critical control point analysis for flavour stability of beer;Bamforth;Tech. Q. Master Brew. Assoc. Am.,2004
3. The relative significance of physics and chemistry for beer foam excellence: theory and practice;Bamforth;J. Inst. Brew.,2004
4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Ann. Biochem.,1976
5. A practical method for characterising poured beer foam quality;Constant;J. Am. Soc. Brew. Chem.,1992
Cited by
13 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