Cold extraction process for producing a low-alcohol beer, International Pale Lager style: Evaluation and description of flavors using electronic tongue

已完结 10 由 HHHHHHHHHHHH 发布于 2024/7/9 19:03:50

DOI:10.1016/j.foodres.2024.114598
作者：Kleiton Eduardo da Silva , Endler Marcel Borges , Ileni Crestani , Jocinei Dognini , Paulo César de Jesus
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Grains germinate, dry, and then undergo crushing before being combined with hot water to yield a sweet and viscous liquid known as wort. To enhance flavor and aroma compounds while maintaini

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierChemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines