Foam-Stabilizing Effects and Cling Formation Patterns of Iso-α-acids and Reduced Iso-α-acids in Lager Beer
Author:
Affiliation:
1. Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, Oregon 97331
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf8011079
Reference27 articles.
1. THE FOAMING PROPERTIES OF BEER
2. Perceptions of Beer Foam
3. The Impact of the Appearance of Beer on its Perception
4. A Study of the Effect of Perceived Beer History on Reported Preferences by Sensory Panels with Different Levels of Training
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