Optimisation of lab-scale continuous alcohol-free beer production
نویسندگان
چکیده
منابع مشابه
Optimisation of Lab-Scale Continuous Alcohol-Free Beer Production
Lehnert R., Novák P., Macieira F., Kuřec M., Teixeira J.A., Branyik T. (2009): Optimisation of labscale continuous alcohol-free beer production. Czech J. Food Sci., 27: 267–275. In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and ...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2009
ISSN: 1212-1800,1805-9317
DOI: 10.17221/128/2009-cjfs