SCOPUS 정보 검색 플랫폼

Journal of the American Society of Brewing Chemists

Volumn 60, Issue 3, 2002, Pages 101-106

Studies on the effect of mechanical agitation on the performance of brewing fermentations: Fermentation rate, yeast physiology, and development of flavor compounds

(3) Boswell, Christopher D a Nienow, Alvin W a Hewitt, Christopher J a

a UNIVERSITY OF BIRMINGHAM (United Kingdom)

Author keywords

Brewing; Flavor compounds; Flow cytometry; Mixing; Yeast

Indexed keywords

CARBON DIOXIDE;

AGITATION; BEER; BREWING; CELL DEATH; CONCENTRATION (PARAMETERS); CULTURE VESSEL; FERMENTATION TECHNIQUE; FLAVOR; FUNGAL STRAIN; POWER SUPPLY; ROTATION; TIME; YEAST;

SACCHAROMYCES CEREVISIAE;

EID: 0036057254 PISSN: 03610470 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (25)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.