机译:用感官和分析特性从100%荞麦芽酿制的顶级发酵啤酒的加工
School of Food Science, Food Technology and Nutrition, National University of Ireland, University College Cork, College road, Cork, Ireland;
rnSchool of Food Science, Food Technology and Nutrition, National University of Ireland, University College Cork, College road, Cork, Ireland;
rnSchool of Food Science, Food Technology and Nutrition, National University of Ireland, University College Cork, College road, Cork, Ireland;
rnLehrstuhl fuer Technologie der Brauerei I, Technische Universitaet Munchen Weihenstephan, Weihenstephaner Steig 20, 85354;
rnLehrstuhl fuer Technologie der Brauerei I, Technische Universitaet Munchen Weihenstephan, Weihenstephaner Steig 20, 85354;
rnLehrstuhl fuer Technologie der Brauerei I, Technische Universitaet Munchen Weihenstephan, Weihenstephaner Steig 20, 85354;
rnSchool of Food Science, Food Technology and Nutrition, National University of Ireland, University College Cork, College road, Cork, Ireland;
rnSchool of Food Science, Food Technology and Nutrition, National University of Ireland, University College Cork, College road, Cork, Ireland;
biochemical characterisation; buckwheat beer; pilot brewing scale; sensory analysis;
机译:基于荞麦和藜麦麦芽的底部发酵无麸质啤酒样饮料的化学和感官表征
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:用荞麦麦芽酿造丰富的芦丁啤酒啤酒作为辅助
机译:麦芽高粱和荞麦为了酿造麦克风 - 大麦的无麸质替代品?
机译:不同麦芽和酿造条件下氨基酸谱,内切蛋白酶活性和麦芽汁质量对发酵性能的影响。
机译:啤酒型免疫原性潜力酿造酿造Hordeum和Triticum SPP。蛋白质组学披露的麦芽
机译:用感觉和分析表征加工从100%荞麦麦芽酿造的顶级发酵啤酒