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机译:贮藏啤酒中异α-酸含量与内源性抗氧化能力的关系
Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Technicka 5, 166 28 Prague, Czech Republic;
Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Technicka 5, 166 28 Prague, Czech Republic;
Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Technicka 5, 166 28 Prague, Czech Republic;
Institute of Food Technology and Food Chemistry, Technische Universitaet Berlin, Seestrasse 13, 13353 Berlin, Germany;
Institute of Food Technology and Food Chemistry, Technische Universitaet Berlin, Seestrasse 13, 13353 Berlin, Germany;
Institute of Food Technology and Food Chemistry, Technische Universitaet Berlin, Seestrasse 13, 13353 Berlin, Germany;
Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Technicka 5, 166 28 Prague, Czech Republic;
beer; hop; bitter acids; ESR; antioxidant potential;
机译:评估啤酒的内源性抗氧化化合物和抗氧化活性。
机译:抗氧化活性和典型的老化化合物:啤酒储存过程中的演变和关系
机译:啤酒的感官苦味与异α-酸含量的关系
机译:应用优化方法确定啤酒和其他饮料的内源性抗氧化能力
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:高压加工在保证未过滤储藏啤酒储存稳定性中的应用
机译:室温下贮藏啤酒的稳定性