Impact of Different Wort Boiling Temperatures on the Beer Foam Stabilizing Properties of Lipid Transfer Protein 1-Reference-Cited by-同舟云学术

Impact of Different Wort Boiling Temperatures on the Beer Foam Stabilizing Properties of Lipid Transfer Protein 1

Published:2004-04-16 Issue:10 Volume:52 Page:3120-3129
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Van Nierop Sandra N. E.¹,Evans David E.¹,Axcell Barry C.¹,Cantrell Ian C.¹,Rautenbach Marina¹

Affiliation:

1. The South African Breweries Ltd., Sandton, South Africa; Tasmanian Institute of Agricultural Research, University of Tasmania, Sandy Bay, Australia; and Department of Biochemistry, Stellenbosch University, Stellenbosch, South Africa

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf035125c

Reference39 articles.

1. Perceptions of Beer Foam

2. Lewis, M. J.; Young, T. W.Brewing; Aspen Publishers: Gaithersberg, MD, 2001.

3. ORIGIN OF A DOMINANT BEER PROTEIN IMMUNOCHEMICAL IDENTITY WITH A β-AMYLASE-ASSOCIATED PROTEIN FROM BARLEY

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