Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers-Reference-Cited by-同舟云学术

Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers

Published:2021-07-15 Issue:29 Volume:69 Page:8190-8199
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Féchir Michael¹²,Reglitz Klaas²^ORCID,Mall Veronika²^ORCID,Voigt Jens¹,Steinhaus Martin²^ORCID

Affiliation:

1. Trier University of Applied Sciences, Schneidershof, 54293 Trier, Germany

2. Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany

Funder

Allianz Industrie Forschung

Bundesministerium f??r Wirtschaft und Energie

Forschungskreis der Ern??hrungsindustrie

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01846

Reference41 articles.

1. Malt Modification and its Effects on the Contributions of Barley Genotype to Beer Flavor

2. Effects of Barley (Hordeum Vulgare L.) Variety and Growing Environment on Beer Flavor

3. Specialty Malt Contributions to Wort and Beer

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