SCOPUS 정보 검색 플랫폼

Volumn 106, Issue 3, 2008, Pages 253-257

Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging

Author keywords

beer; fermentable sugar; fermentation; hydrogen sulfide; yeast

Indexed keywords

BEVERAGES; BIOCHEMICAL ENGINEERING; CARBON DIOXIDE; FERMENTATION; HYDROGEN; OXIDES; SULFUR DETERMINATION; YEAST;

BEER; BEER FERMENTATIONS; FERMENTABLE SUGAR; GAS PURGING; SULFIDE CONTENT;

HYDROGEN SULFIDE;

CARBON DIOXIDE; HYDROGEN SULFIDE; SUGAR;

ARTICLE; BEER; CHEMICAL ANALYSIS; EVOLUTIONARY RATE; FERMENTATION; FLAVOR; GAS ANALYSIS; NONHUMAN; SACCHAROMYCES CARLSBERGENSIS; YEAST; YEAST CELL;

BEER; BIOREACTORS; CARBON DIOXIDE; CELL CULTURE TECHNIQUES; FERMENTATION; FOOD HANDLING; HYDROGEN SULFIDE; SACCHAROMYCES CEREVISIAE;

EID: 53649111637 PISSN: 13891723 EISSN: None Source Type: Journal
DOI: 10.1263/jbb.106.253 Document Type: Article

Times cited : (9)

References (9)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.