The Influence of Very Thick and Fast Mashing Conditions on Wort Composition-Reference-Cited by-同舟云学术

The Influence of Very Thick and Fast Mashing Conditions on Wort Composition

Published:2013-01 Issue:1 Volume:71 Page:1-14
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:

De Rouck Gert¹,Jaskula Barbara¹,De Causmaecker Brecht¹,Malfliet Sofie¹,Van Opstaele Filip¹,De Clippeleer Jessika¹,De Brabanter Jos¹,De Cooman Luc¹,Aerts Guido¹

Affiliation:

1. KAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2013-0113-01

Reference48 articles.

1. Enzymic and Non-Enzymic Oxidation in the Brewhouse: A Theoretical Consideration

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