{"title":"Effect of prolonged proteolisis on biochemical composition of the malt wort","authors":"Yevhenii Ivanov, Vitalii Shutyuk","doi":"10.24263/2304-974x-2023-12-3-4","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ukrainian Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24263/2304-974x-2023-12-3-4","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0