{"title":"啤酒化学","authors":"M. Christophersen","doi":"10.1002/9781118733745","DOIUrl":null,"url":null,"abstract":"Whether you're mashing in a tun, boiling the kettle to make wort, pitching yeast or hopping a brew, the brewing of beer is both art and science.","PeriodicalId":188334,"journal":{"name":"Chemistry in Australia","volume":"30 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2015-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"18","resultStr":"{\"title\":\"Chemistry of beer\",\"authors\":\"M. Christophersen\",\"doi\":\"10.1002/9781118733745\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Whether you're mashing in a tun, boiling the kettle to make wort, pitching yeast or hopping a brew, the brewing of beer is both art and science.\",\"PeriodicalId\":188334,\"journal\":{\"name\":\"Chemistry in Australia\",\"volume\":\"30 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2015-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"18\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Chemistry in Australia\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1002/9781118733745\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemistry in Australia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/9781118733745","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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