Technological Factors Influencing Buffering Capacity of Wort
Author:
Affiliation:
1. China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
2. Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest H-1118, Hungary
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2015-0512-01
Reference20 articles.
1. FACTORS RESPONSIBLE FOR THE DECREASE IN pH DURING BEER FERMENTATIONS
2. Influence of pH and ageing on beer organoleptic properties. A sensory analysis based on AEDA data
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