Effects of the Combination of Hydrophobic Polypeptides, Iso-α Acids, and Malto-oligosaccharides on Beer Foam Stability
Author:
Affiliation:
1. REQUIMTEServiço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, Portugal, and Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf047796w
Reference33 articles.
1. INVESTIGATIONS ON FOAM
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