A New Parameter for Determination of the Extent of Staling in Beer

Author:

Araki Shigeki1,Takashio Masachika1,Shinotsuka Ken1

Affiliation:

1. Brewing Research Laboratories, Sapporo Breweries, Ltd., Yaizu, Shizlloka, 425-0013 Japan

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

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. A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds;Antioxidants;2021-08-24

2. Impact of Dry Hopping on Beer Flavor Stability;Foods;2021-06-02

3. A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids;Journal of the American Society of Brewing Chemists;2020-02-28

4. Review: dry hopping in brewing;Proceedings of the Voronezh State University of Engineering Technologies;2018-10-02

5. Rapid Determination of Humulones and Isohumulones in Beers Using MISER LC-MS Analysis;Journal of the American Society of Brewing Chemists;2017-09-01

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