机译:储藏过程中比尔森麦芽和烤麦芽的品质
Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;
Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark,Novozymes A/S, Krogshojvej 36, DK-2880 Bagsvaerd, Denmark;
Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C., Denmark;
Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C., Denmark;
Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C., Denmark;
malt; volatiles; storage stability; radicals; oxidation; electron spin resonance;
机译:发芽条件和“ acha”谷物(Digitaria exilis Stapf)麦芽和烤麦芽提取物的品质特性的影响
机译:酿造大麦谷物的制麦时间是改变比尔森型麦芽品质的一个因素
机译:长期贮藏对大麦麦芽和麦芽品质的影响
机译:确定麦芽生产和麦芽品质因素对啤酒厂径流影响的关系和重要性的逻辑方法
机译:大麦和麦芽质量评价东春季大麦苗圃
机译:玉米(Zea mays)烤豌豆(Pisum sativum)和大麦芽(Hordium vulgare)混合辅食的营养品质和感官接受度
机译:酿造大麦粒的腌制时间是改变pILsNER型maLT质量的因素