Changes in saccharide, amino acid and S-methylmethionine content during malting of barley grown with different nitrogen and sulfur status-Reference-Cited by-同舟云学术

Changes in saccharide, amino acid and S-methylmethionine content during malting of barley grown with different nitrogen and sulfur status

Published:2010-09-02 Issue:1 Volume:91 Page:85-93
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Nanamori Masahito,Watanabe Toshihiro,Shinano Takuro,Kihara Makoto,Kawahara Kazumitsu,Yamada Shinji,Osaki Mitsuru

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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4. Evans DE Chengdao Li Eglinton JK A superior prediction of malt attenuation Proc. European Brewery Convention Congr. 6 10 2007

5. Quantitative study of the formation of endoproteolytic activities during malting and their stabilities to kilning;Jones;J Agric Food Chem,2000

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