125th Anniversary Review: The Non-Biological Instability of Beer-Reference-Cited by-同舟云学术

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125th Anniversary Review: The Non-Biological Instability of Beer

Published:2011 Issue:4 Volume:117 Page:488-497
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Bamforth Charles W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2011.tb00496.x/fullpdf

Reference168 articles.

1. Potential antioxidants in beer assessed by ESR spin trapping;Andersen;J. Ag. Food Chem.,2000

2. Mebak takes up new method for the evaluation of foam stability;Anonymous.;Brau. Forum,2007

3. A discussion of polyphenols in beer physical and flavour stability;Aron;J. Inst. Brew.,2010

Cited by 46 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. New Proline-Specific Endoprotease for Improved Colloidal Beer Stability and Gluten Reduction;Journal of the American Society of Brewing Chemists;2024-08-28

2. Modelling of beer sensory staleness based on flavour instability parameters;Journal of the Institute of Brewing;2024-03-14

3. The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage;European Food Research and Technology;2023-12-15

4. Relevant process steps influencing wort and beer composition and its quality: A review;BREW SCI;2023

5. Effects of Mash Chelator Addition on Transition Metal Content and Oxidative Stability of Brewer's Wort;BREW SCI;2023

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