Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewin a process

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 14, 2009, Pages 6279-6284

  Bravi, Elisabetta ^a   Perretti, Giuseppe ^a   Buzzini, Pietro ^a   Sera, Rolando Della ^a   Fantozzi, Paolo ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Fermentation; Hop; Lipids; Malt; Yeast biomass

Indexed keywords

FATTY ACID; LIPID;

ARTICLE; BEER; CHEMISTRY; FERMENTATION; FOOD HANDLING; GAS CHROMATOGRAPHY; HUMULUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE;

BEER; CHROMATOGRAPHY, GAS; FATTY ACIDS; FERMENTATION; FOOD HANDLING; HUMULUS; LIPIDS; SACCHAROMYCES CEREVISIAE;

HUMULUS;

EID: 67650882995     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9007423     Document Type: Article

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