糖化温度对皮尔斯纳型啤酒特性及风味稳定性的影响

IF 1.3 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
T. Kishimoto, Yuri Hisatsune, O. Yamada
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引用次数: 0

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The Effect of Mash-In Temperature on the Characteristics and Flavor Stability of Pilsner-Type Beer
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来源期刊
Journal of the American Society of Brewing Chemists
Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物
CiteScore
4.00
自引率
20.00%
发文量
41
审稿时长
3 months
期刊介绍: The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.
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