机译:啤酒花苦味酸和多酚特性对啤酒苦味的影响
Univ Nottingham, Int Ctr Brewing Sci, Sch Biosci, Div Food Sci, Bioenergy & Brewing Sci Bldg, Loughborough LE12 5RD, Leics, England;
Univ Nottingham, Int Ctr Brewing Sci, Sch Biosci, Div Food Sci, Bioenergy & Brewing Sci Bldg, Loughborough LE12 5RD, Leics, England;
SABMiller Plc, SABMiller House,Church St West, Woking GU21 6HS, Surrey, England;
SABMiller Plc, SABMiller House,Church St West, Woking GU21 6HS, Surrey, England;
Univ Nottingham, Int Ctr Brewing Sci, Sch Biosci, Div Food Sci, Bioenergy & Brewing Sci Bldg, Loughborough LE12 5RD, Leics, England;
Univ Nottingham, Int Ctr Brewing Sci, Sch Biosci, Div Food Sci, Bioenergy & Brewing Sci Bldg, Loughborough LE12 5RD, Leics, England;
Beer; Phenolic acids; Total polyphenol content; Hop acids; Humulinones; Tetrahydro-iso-humulones; Bitterness quality;
机译:啤酒的苦味特性与啤酒花品种和啤酒花香气的影响有关
机译:2013年捷克蛇麻草收获物中苦味酸和多酚含量的评估-Ⅰ:α-和β-苦味酸含量
机译:Hop苦酸,苦组分在啤酒中的影响,对健康成人的认知:随机对照试验
机译:在啤酒厂中使用富含黄腐酚的新型啤酒花产品–啤酒生产过程中黄腐酚的命运以及非特定啤酒花化合物对啤酒苦味的影响
机译:跳频技术对啤酒风味和稳定性的影响以及多酚对啤酒风味和物理稳定性的影响。
机译:啤酒中啤酒花衍生苦味酸对认知功能的改善作用:迷走神经刺激的新策略
机译:啤酒花苦味酸和多酚特性对啤酒苦味的影响