FLAVOUR AND HAZE STABILITY DIFFERENCES DUE TO HOP AND MALT TANNINS IN ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE AND WITH REGULAR MALT-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

FLAVOUR AND HAZE STABILITY DIFFERENCES DUE TO HOP AND MALT TANNINS IN ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE AND WITH REGULAR MALT

Published:1985-09-10 Issue:5 Volume:91 Page:302-305
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Delcour Jan A.,Schoeters 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.2050-0416.1985.tb04347.x/fullpdf

Reference8 articles.

1. Dulgliesh , C. E. 1977 623

2. A NEW COLOURIMETRIC ASSAY FOR FLAVANOIDS IN PILSNER BEERS

Cited by 14 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. Effect of High-Temperature and High-Pressure Treatment of Aqueous Hop Solutions on the Extraction of Various Components from Hops;ACS Food Science & Technology;2024-01-19

2. Comparative analysis of dry-hopping with hop extracts versus hop pellets;BREW SCI;2023

3. Hop extracts to provide functional and tunable haze to bright beer and design specialty styles;BREW SCI;2021

4. Process parameter optimization for development of beer: Star fruit fortified approach;Journal of Food Processing and Preservation;2021-08-09

5. The Flavoring Potential of Hop Polyphenols in Beer;Journal of the American Society of Brewing Chemists;2014-04

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP