Brewing Performance of Malted Lipoxygenase-1 Null Barley and Effect on the Flavor Stability of Beer-Reference-Cited by-同舟云学术

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Brewing Performance of Malted Lipoxygenase-1 Null Barley and Effect on the Flavor Stability of Beer

Published:2006-05 Issue:3 Volume:83 Page:250-254
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Hirota N.¹²,Kuroda H.³,Takoi K.⁴,Kaneko T.¹,Kaneda H.³,Yoshida I.⁴,Takashio M.³,Ito K.¹,Takeda K.⁵

Affiliation:

1. Bioresources Research and Development Laboratories, Sapporo Breweries, Ltd., 37-1 Nitta-Kizaki, Ota, Gunma 370-0393, Japan.

2. Corresponding author. Phone: +81276561455. Fax: +81276561605. E-mail: naohiko.hirota@sapporobeer.co.jp

3. Frontier Laboratories of Value Creation, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan.

4. Production & Technology Development Center, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan.

5. Research Institute for Bioresources, Okayama University, 2-20-1 Chuo, Kurashiki, Okayama 710-0046, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference32 articles.

1. Enzymatic oxydation of linoleic acid: Formation of bittertasting fatty acids

2. LIPOXIDASES IN MALTING AND MASHING

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