BARLEY AND MALT TANNINOGENS AND BEER QUALITY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1974.tb03649.x/fullpdf
Reference39 articles.
1. Chapon , L. Chemardin , M. 1963 182
2. Chapon , L. Challot , B. Urion , E. 1961 319
Cited by 5 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. FLAVOUR AND HAZE STABILITY DIFFERENCES IN UNHOPPED AND HOPPED ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE AND WITH REGULAR MALT;Journal of the Institute of Brewing;1984-03-04
2. Relationships among Barley, Malt, and Beer Phenolics;Journal of the American Society of Brewing Chemists;1979-04
3. HOP AND MALT PHENOLICS IN LAGER BREWING;Journal of the Institute of Brewing;1979-01-02
4. BARLEY AND MALT ANALYSIS-A REVIEW;Journal of the Institute of Brewing;1977-11-12
5. ALKALINE STEEPING AND THE STABILITY OF BEER;Journal of the Institute of Brewing;1976-09-10
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