机译:低LOX大麦麦芽对麦芽汁和啤酒风味稳定性的影响
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China;
lipoxygenase-less (LOX-less); flavour stability; nonenal potential (NP); trans-2-nonenal (T2N); freshness score;
机译:无氧麦芽大麦品种及其对啤酒品质的影响
机译:大麦麦芽蛋白修饰对啤酒泡沫稳定性的影响及其与大麦二聚体α-淀粉酶抑制剂-1(BDAI-1)的关系,可能是促泡沫蛋白
机译:鉴定麦片雾霾活性蛋白,影响啤酒雾霾稳定性:大麦麦芽雾霾活性蛋白的遗传基础。
机译:与21世纪麦汁煮沸有关的创新麦汁生产以及优化的啤酒风味品质和稳定性
机译:大麦遗传学对啤酒化学,味道和风味稳定性的影响
机译:碳水化合物概况多酚含量和用不同暗麦芽品种或烤大麦颗粒产生的啤酒麦芽汁的抗氧化特性
机译:未易于大麦对麦芽糖氧化稳定性的影响
机译:脂质在大麦麦芽和麦芽使用过程中的作用