Key Steps during Barley Malting That Influence the Concentration of Flavor Compounds-Reference-Cited by-同舟云学术

Key Steps during Barley Malting That Influence the Concentration of Flavor Compounds

Published:2000-04 Issue:2 Volume:58 Page:69-72
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Mackie A. E.¹,Slaughter J. C.¹

Affiliation:

1. The International Centre for Brewing and Distilling, Department of Biological Sciences, Heriot-Watt University, Edinburgh EH 14 4AS, Scotland, U.K.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-58-0069

Reference17 articles.

1. The effect of temperature on the modification of sorghum and barley during malting

2. Formation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through Maillard Reaction Based on Pentose Sugars

3. Determination of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and 2(or 5)-Ethyl-4-hydroxy-5(or 2)-methyl-3(2H)-furanone in Pentose Sugar-Based Maillard Model Systems by Isotope Dilution Assays

4. Furaneol: Odor Threshold and Importance to Tomato Aroma

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