机译:进一步阐明啤酒风味的不稳定性:半胱氨酸键合醛的潜在作用
Katholieke Univ Leuven, Dept Microbial & Mol Syst M2S, Cluster Bioengn Technol CBeT, Lab Enzyme Fermentat & Brewing Technol EFBT, B-9000 Ghent, Belgium;
Katholieke Univ Leuven, Dept Microbial & Mol Syst M2S, Cluster Bioengn Technol CBeT, Lab Enzyme Fermentat & Brewing Technol EFBT, B-9000 Ghent, Belgium;
Katholieke Univ Leuven, Dept Microbial & Mol Syst M2S, Cluster Bioengn Technol CBeT, Lab Enzyme Fermentat & Brewing Technol EFBT, B-9000 Ghent, Belgium;
Katholieke Univ Leuven, Dept Microbial & Mol Syst M2S, Cluster Bioengn Technol CBeT, Lab Enzyme Fermentat & Brewing Technol EFBT, B-9000 Ghent, Belgium;
Katholieke Univ Leuven, Dept Microbial & Mol Syst M2S, Cluster Bioengn Technol CBeT, Lab Enzyme Fermentat & Brewing Technol EFBT, B-9000 Ghent, Belgium;
Katholieke Univ Leuven, Dept Microbial & Mol Syst M2S, Cluster Bioengn Technol CBeT, Lab Enzyme Fermentat & Brewing Technol EFBT, B-9000 Ghent, Belgium;
Katholieke Univ Leuven, Dept Microbial & Mol Syst M2S, Cluster Bioengn Technol CBeT, Lab Enzyme Fermentat & Brewing Technol EFBT, B-9000 Ghent, Belgium;
Aldehyde; Beer flavor stability; Bisulfite; Cysteine; Thiazolidine-4-carboxylic acid; 4-Vinylpyridine;
机译:核黄素在啤酒风味不稳定中的作用:通过荧光载脂蛋白滴定法测定啤酒中核黄素的水平及其来源
机译:在无酒精啤酒中阐明气味活性芳香化合物及其对Worty味道的贡献
机译:从分子特征对啤酒中的醇,酯,醛和酮风味阈值进行定量构效关系建模。
机译:HPLC-ESI-MS鉴定啤酒花衍生的多酚,可赋予啤酒的抗氧化能力和风味潜力
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:评估负责引发非酒精啤酒中啤酒风味的感知的化学成分和风味特征
机译:在无酒精啤酒中阐明气味活性芳香化合物及其对Worty味道的贡献