Towards lager beer aroma improvement via selective amino acid release by proteases during mashing
Author:
Affiliation:
1. Brewing AR 345 Novozymes A/S Biologiens Vej 2 Kongens Lyngby 2800 Denmark
2. Department of Food Science University of Copenhagen Rolighedsvej 26 Frederiksberg 1958 Denmark
Publisher
The Institute of Brewing & Distilling
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.682
Reference41 articles.
1. Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria
2. Lager Yeast Comes of Age
3. Beer Flavor
4. Brewing
5. Review in metabolic modulation of higher alcohols in top‐fermenting yeast;Sun ZG;Adv Appl Microbiol,2018
Cited by 8 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. Integrative LC-MS and GC-MS Metabolic Profiling Unveils Dynamic Changes during Barley Malting;2024-07-12
2. Unlocking the potential of enzyme engineering via rational computational design strategies;Biotechnology Advances;2024-07
3. Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct;Journal of the Institute of Brewing;2024-03-11
4. Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases;Molecules;2023-05-29
5. The Effect of Mash-In Temperature on the Characteristics and Flavor Stability of Pilsner-Type Beer;Journal of the American Society of Brewing Chemists;2023-05-03
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
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3