机译:各种水平的麦芽燕麦(Avena sativa L.)对酱汁,麦芽汁和啤酒的质量和可加工性的影响
School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland;
Chair of Brewing and Beverage Technology, Technische Universitat Munchen, Center of Life and Food Sciences Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany;
School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road,Cork, Ireland;
Research Center Weihenstephan for Brewing and Food Quality, Technische Universitat Munchen, Alte Akademie 3, 85354 Freising, Germany;
School of Food and Nutritional Sciences,National University of Ireland, University College Cork, College Road, Cork, Ireland;
beer quality; brewing; mashing; oat adjunct; wort pro-cessability;
机译:不加或不加外源酶的纯麦燕麦(Avena sativa L.)对高比重麦芽和麦芽汁品质的影响。
机译:应用最佳酶水平,未发芽的白色尼日利亚和红色意大利高粱(Sorghum bicolor)对麦芽和啤酒质量的影响
机译:播前细菌处理和化学肥料的施用对无皮硬壳燕麦和带壳燕麦(Avena sativa L.)的产量和谷物品质的影响
机译:白色燕麦(Avena sativa L.)的营养成分具有不同水平的干物质,用于饮食马匹
机译:燕麦(Avena sativa L.)的质量改善,以提高β-葡聚糖的浓度
机译:59热处理对通过DVE / OEB系统测定的奶牛燕麦(Avena sativa L.)谷物营养价值的影响及其使用先进分子光谱技术与燕麦谷物蛋白质分子结构的关系。
机译:生长阶段和生育水平对饲料燕麦生长,产量和品质的影响(Avena Sativa L.)