机译:从麦芽到小麦啤酒:全面的多毒素筛选,转移评估及其对基本发酵参数的影响
Josip Juraj Strossmayer Univ Osijek, Fac Food Technol Osijek, F Kuhaca 20, Osijek 31000, Croatia;
Josip Juraj Strossmayer Univ Osijek, Fac Food Technol Osijek, F Kuhaca 20, Osijek 31000, Croatia;
Vienna BOKU, Univ Nat Resources & Life Sci, Dept Agrobiotechnol IFA Tulln, Ctr Analyt Chem, Konrad Lorenz Str 20, A-3430 Tulln, Austria;
Vienna BOKU, Univ Nat Resources & Life Sci, Dept Agrobiotechnol IFA Tulln, Ctr Analyt Chem, Konrad Lorenz Str 20, A-3430 Tulln, Austria;
Univ Vienna, Fac Chem, Dept Food Chem & Toxicol, Waehringer Str 38, A-1090 Vienna, Austria;
Josip Juraj Strossmayer Univ Osijek, Fac Food Technol Osijek, F Kuhaca 20, Osijek 31000, Croatia;
Univ Zagreb, Fac Food Technol & Biotechnol, Pierottijeva 6, Zagreb 10000, Croatia;
Josip Juraj Strossmayer Univ Osijek, Fac Food Technol Osijek, F Kuhaca 20, Osijek 31000, Croatia;
Wheat malt; Beer; Multi-mycotoxins; Fungicide; Fermentation course; Natural toxin;
机译:小麦品种和大麦麦芽特性:对小麦啤酒的雾度和泡沫稳定性的影响
机译:捣碎条件对用于生产啤酒或威士忌的全麦芽麦芽汁发酵特性的影响
机译:令人毛骨Culmonim多毒素筛选麦芽和酿造副产品
机译:啤酒发酵期间麦芽5-羟甲基糠醛的降解
机译:发酵产品对白面包和盐替代品的风味,小麦面筋的粘弹性和面团发酵特性的评估
机译:麦芽制浆过程中陡峭的水分变化对麦芽中多种毒素含量的影响
机译:麦芽与未解析小麦部分替代对啤酒啤酒质量参数的影响
机译:筛选评估和综合评估要求:第1卷,草案。哥伦比亚河综合影响评估