On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review-Reference-Cited by-同舟云学术

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

Published:2021-01 Issue:2 Volume:127 Page:107-126
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Filipowska Weronika¹²^ORCID,Jaskula‐Goiris Barbara¹^ORCID,Ditrych Maciej¹^ORCID,Bustillo Trueba Paula¹^ORCID,De Rouck Gert¹^ORCID,Aerts Guido¹,Powell Chris²,Cook David²^ORCID,De Cooman Luc¹

Affiliation:

1. KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M²S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium

2. International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.644

Reference188 articles.

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5. ZufallC RacioppiG GasparriM FranquizJ.2005.Flavour stability and ageing characteristics of light‐stable beers. Proc Eur Brew Conv Congr. Prague Fachverlag Hans Carl Nürnberg Germany Contribution68 p.1‐9.

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