Flavor Contribution of Esters in Lager Beers and an Analysis of Their Flavor Thresholds
Author:
Affiliation:
1. China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
2. Yanjing Beer (Guilin Liquan) Co. Ltd., Guilin, Guangxi 541002, China
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2017-3007-01
Reference19 articles.
1. Beer Volatile Analysis: Optimization of HS/SPME Coupled to GC/MS/FID
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3. Characteristic Aroma Compounds of Chinese Dry Rice Wine by Gas Chromatography–Olfactometry and Gas Chromatography–Mass Spectrometry
4. Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds
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