INTERACTIONS OF PROTEOSES AND POLYPHENOLS IN WORTS, BEERS AND MODEL SYSTEMS-Reference-Cited by-同舟云学术

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INTERACTIONS OF PROTEOSES AND POLYPHENOLS IN WORTS, BEERS AND MODEL SYSTEMS

Published:1985-03-04 Issue:2 Volume:91 Page:93-100
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

McMurrough I.,Hennigan G. P.,Cleary K.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1985.tb04312.x/fullpdf

Reference47 articles.

1. Characterization of Haze-Forming Proteins of Beer and Their Roles in Chill Haze Formation

2. Bateson , J. B. Leach , A. A. European Brewery Convention, Proceedings of the 12th Congress, Interlaken 1969 161

3. HAZE- AND FOAM-FORMING SUBSTANCES IN BEER

4. Chapon , L. Chapon , S. Chemardin , M. Kretschmer , K. F. 1969 173

5. Chapon , L. Chapon , S. Seyer , R. Louis , C. European Brewery Convention, Proceedings of the 15th Congress, Nice 1975 423

Cited by 11 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. Haze in Beer: Its Formation and Alleviating Strategies, from a Protein–Polyphenol Complex Angle;Foods;2021-12-15

2. Beer and Its Role in Human Health;Fermented Foods in Health and Disease Prevention;2017

3. Biological Acidification of a Mash Containing 20% Barley Using Lactobacillus Amylovorus FST 1.1: Its Effects on Wort and Beer Quality;Journal of the American Society of Brewing Chemists;2005-06

4. Proteins and amino acids in beers, their contents and relationships with other analytical data;Food Chemistry;1999-10

5. Beer Haze;Journal of the American Society of Brewing Chemists;1999-06

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