Development of a Method for Assessing Haze-Active Protein in Beer by Dye Binding-Reference-Cited by-同舟云学术

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Development of a Method for Assessing Haze-Active Protein in Beer by Dye Binding

Published:2001-09 Issue:4 Volume:59 Page:172-182
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:

Yang Jing-Iong¹,Siebert Karl J.¹

Affiliation:

1. Dept. of Food Science and Technology, Cornell University, Geneva, NY 14456

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-59-0172

Reference42 articles.

1. Biomimetic Supramolecular Biophenol−Carbohydrate and Biophenol−Protein Models by NMR Experiments

2. A Comparative Study of Disulphide-Bonding and Molecular Weights of Purified Fractions from Secalin, Gliadin, and Hordein

3. NEPHELOMETRY AS A METHOD FOR STUDYING THE RELATIONS BETWEEN POLYPHENOLS AND PROTEINS

Cited by 2 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. An Eclectic Collection;Journal of the American Society of Brewing Chemists;2018-02-22

2. Colloidal stability of beer;Beer;2009

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