首页> 外文OA文献 >SOME PRELIMINARY OBSERVATIONS OF THE EFFECTS PRODUCED BY CERTAIN CONSTITUENTS OF HOP RESIN DURING THE BOILING OF HOPPED WORT

【2h】

SOME PRELIMINARY OBSERVATIONS OF THE EFFECTS PRODUCED BY CERTAIN CONSTITUENTS OF HOP RESIN DURING THE BOILING OF HOPPED WORT

机译：跳跃麦芽汁沸腾中啤酒花树脂某些成分产生的效果的一些初步观察

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Thomas Kennedy Walker; John James; Hunter Hastings;
展开▼
作者单位

展开▼
年度 1931
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Impact Of Mashing-off Temperature And Alternative Kettle-hopping Regimes On Hop α-acids Utilization Upon Wort Boiling [J] . Barbara Jaskula, Magdalena Spiewak, Jan De Cock, Journal of the American Society of Brewing Chemists . 2009,第1期

机译：麦汁煮沸时的捣碎温度和替代的跳罐方式对啤酒花α-酸利用的影响
2. Achieving Enhanced Hop Utilization by Fractional Wort Boiling [J] . Nele Bastgen, Tobias Becher, Klaus Wasmuht Technical quarterly & the MBAA communicator . 2018,第2期

机译：通过部分麦汁煮沸提高啤酒花利用率
3. Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale [J] . Praet Tatiana, Van Opstaele Filip, De Causmaecker Brecht, Journal of the American Society of Brewing Chemists . 2016,第3期

机译：在实验室规模上通过麦芽汁煮沸产生的酒花蛇麻草精油成分的热诱导变化
4. Impact of hop polyphenols and antioxidant properties of wort on formation of carbonyl compounds during boiling process and storage of beer [C] . Pavel Dostalek, Marcel Karabin European Brewery Convention Congress . 2007

机译：啤酒煮沸过程和啤酒储存过程中啤酒花多酚和麦芽汁的抗氧化性能对羰基化合物形成的影响
5. The Effects of the Commercialization of Hip Hop Culture on the Perception of Hip Hop Culture and Black Culture in Mainstream Culture in the United State. [D] . Robinson, Chris A. 2011

机译：嘻哈文化的商业化对美国主流文化对嘻哈文化和黑人文化的感知的影响。
6. The hop constituent xanthohumol exhibits hepatoprotective effects and inhibits the activation of hepatic stellate cells at different levels [O] . Ralf Weiskirchen, Abdo Mahli, Sabine Weiskirchen, 2015

机译：蛇麻草成分黄腐酚具有保肝作用并在不同水平上抑制肝星状细胞的活化
7. REPORT OF THE PRESERVATIVE PRINCIPLES OF HOPS. PART XIX: QUANTITATIVE STUDIES OF THE CHANGES IN PRESERVATIVE VALUE DURING THE BOILING AND FERMENTATION OF HOPPED WORTS: SECTION VI: CHANGES IN PRESERVATIVE VALUE DURING BREWERY PROCESSES [O] . T. K. Walker, A. Parker 1940

机译：啤酒花防腐原则报告。部分XIX：跳跃麦芽汁沸腾和发酵过程中防腐价变化的定量研究：第六节：啤酒厂过程中防腐价的变化

SOME PRELIMINARY OBSERVATIONS OF THE EFFECTS PRODUCED BY CERTAIN CONSTITUENTS OF HOP RESIN DURING THE BOILING OF HOPPED WORT

著录项

引文网络

相似文献

相关主题

期刊订阅