Effect of Fermentation Conditions on Staling Indicators in Beer-Reference-Cited by-同舟云学术

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Effect of Fermentation Conditions on Staling Indicators in Beer

Published:2009-09 Issue:4 Volume:67 Page:222-228
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:

Saison Daan¹,De Schutter David P.¹,Overlaet-Michiels Wim¹,Delvaux Filip¹,Delvaux Freddy R.¹

Affiliation:

1. Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K. U. Leuven, Heverlee, Belgium

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2009-0720-02

Reference35 articles.

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Systematic Parameter Estimation and Dynamic Simulation of Cold Contact Fermentation for Alcohol-Free Beer Production;Processes;2022-11-15

2. Study of the influence of hop polyphenols on the sensory stability of lager beer;European Food Research and Technology;2021-11-05

3. Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products;Journal of Food Composition and Analysis;2021-10

4. The influence of yeast strain on the oxidative stability of beer;Journal of the Institute of Brewing;2021-01

5. Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale;Foods;2020-08-03

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