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EUROPEAN BREWERY CONVENTION-HAZE AND FOAM GROUP ANTHOCYANOGENS AND HEAD-SPACE AIR IN RELATION TO COLLOIDAL STABILITY OF BEER

机译：欧洲啤酒厂会雾霾和泡沫组花青素和啤酒胶体稳定性的头空间空气

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J. Posada;
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年度 1969
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1. Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam [J] . D. Evan Evans, Michael Oberdieck, Kevin S. Redd, Journal of the American Society of Brewing Chemists . 2012,第1期

机译：比较Rudin法和NIBEM法测量泡沫稳定性的方法与手动倒入法来确定可为消费者带来稳定啤酒泡沫的啤酒特性
2. Study of an influence of beer colloidal stabilization by sorbent Polyclar 10 on polyphenolic antioxidants and sensorial stability of beer [J] . ALEXANDR MIKYSKA, DANUSA HASKOVA, JIRI CULIK, Kvasny prumysl . 2010,第3期

机译：吸附剂Polyclar 10对啤酒胶体稳定性的影响对啤酒中多酚抗氧化剂和感官稳定性的影响
3. Purification of barley dimeric alpha-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability [J] . Iimure Takashi, Kihara Makoto, Sato Kazuhiro, Food Chemistry . 2015,第apra1期

机译：从啤酒中纯化大麦二聚体α-淀粉酶抑制剂-1（BDAI-1）和阿文蛋白样蛋白a（ALP）及其对啤酒泡沫稳定性的影响
4. Practical membrane filtration for beer clarification: its influence on taste and colloidal stability [C] . L. Broens, D. Meijer, A. Mepschen, European Brewery Convention Congress . 2007

机译：实用的膜过滤以澄清啤酒：其对口味和胶体稳定性的影响
5. Behavior of colloidal particles and micelles in thin liquid films with application to foam stability. [D] . Sethumadhavan, Gopi Nath. 2000

机译：胶体颗粒和胶束在液体薄膜中的行为及其对泡沫稳定性的应用。
6. Stacking of Crick Wobble pair and Watson-Crick pair: stability rules of G-U pairs at ends of helical stems in tRNAs and the relation to codon-anticodon Wobble interaction. [O] . H Mizuno, M Sundaralingam 1978

机译：Crick摆动对和Watson-Crick对的堆叠：tRNA螺旋茎末端的G-U对的稳定性规则以及与密码子-反密码子相互作用的关系。
7. EUROPEAN BREWERY CONVENTION-HAZE AND FOAM GROUP PHENOLIC CONSTITUENTS OF BEER AND BREWING MATERIALS IV. FURTHER OBSERVATIONS ON ANTHOCYANOGENS AND CATECHINS AS HAZE PRECURSORS IN BEER [O] . J. W. Gramshaw 1969

机译：欧洲啤酒厂会雾霾和泡沫组酚醛组合物的啤酒和酿造材料IV。对花青素和儿茶素的进一步观察为啤酒中的雾度前体

EUROPEAN BREWERY CONVENTION-HAZE AND FOAM GROUP ANTHOCYANOGENS AND HEAD-SPACE AIR IN RELATION TO COLLOIDAL STABILITY OF BEER

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