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机译:韩国六排大麦酿造啤酒可行性的多变量分析
Department of Food Science and Biotechnology, Dongguk University, Seoul, Korea;
Department of Food Science and Biotechnology, Dongguk University, Seoul, Korea;
Department of Food Science and Biotechnology, Dongguk University, Seoul, Korea;
Department of Food Science and Biotechnology, Dongguk University, Seoul, Korea;
Department of Food Science and Culinary Art, WooSuk University, Jeollabuk-do, Korea;
Department of Food Science and Biotechnology, Dongguk University, Seoul, Korea;
Department of Food Science and Biotechnology, Dongguk University, Seoul, Korea;
beer brewing; six-row barley; two-row barley; principal component analysis;
机译:韩国六排大麦加辅料制成的啤酒的特性
机译:超声波对韩国栽培的六行大麦啤酒发酵动力学的影响
机译:比较使用100%大麦麦芽和100%大麦原料酿造的啤酒的啤酒品质属性。
机译:具有改善的啤酒泡沫和风味稳定性的新大麦的开发 - 脂氧合酶-1 - 较少大麦在酿造行业的影响
机译:变革正在酝酿中:伦敦啤酒酿造业的工业化,1400-1750年
机译:六排大麦遗传映射和等位基因发现的多种人口的发展
机译:面向大学生的天然产品有机化学实验。三,用麦芽或啤酒大麦种子酿造低度啤酒