A better control of beer properties by predicting acidity of hop iso-α-acids

Trends in Food Science and Technology

Volumn 17, Issue 7, 2006, Pages 373-377

  Blanco, Carlos A ^a   Rojas, Antonio ^a   Caballero, Pedro A ^a   Ronda, Felicidad ^a   Gomez, Manuel ^a   Caballero, Isabel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDITY; APPROXIMATION THEORY; FOAMS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; RAW MATERIALS;

BEER PROPERTIES; FOAM STABILITY; ISO-Α-ACIDS;

CARBOXYLIC ACIDS;

HUMULUS LUPULUS;

EID: 33646380083     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2005.11.012     Document Type: Note

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