Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts-Reference-Cited by-同舟云学术

Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts

Published:2021-01 Issue:4 Volume:127 Page:385-405
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Bauwens Jeroen¹^ORCID,Van Opstaele Filip¹,Eggermont Lore¹,Weiland Florian¹^ORCID,Jaskula‐Goiris Barbara¹,De Rouck Gert¹^ORCID,De Brabanter Jos²,Aerts Guido¹,De Cooman Luc¹

Affiliation:

1. KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium

2. KU Leuven, Department of Electrical Engineering (ESAT), member of the division STADIUS Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics Kasteelpark Arenberg 10 – box 2446 Leuven 3001 Belgium

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.664

Reference87 articles.

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2. Non-alcoholic beer—A new industrial process

3. Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies

4. Exploring the flavor life cycle of beers with varying alcohol content

5. Contribution of 3-Methylthiopropionaldehyde to the Worty Flavor of Alcohol-Free Beers

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