Influence of pasteurising intensity on beer flavour stability

Journal of the Institute of Brewing

Volumn 117, Issue 4, 2011, Pages 587-592

  Cao, Lei ^a   Zhou, Guangqi ^a   Guo, Ping ^b   Li, Yuchen ^c  

^a DALIAN POLYTECHNIC UNIVERSITY   (China)

^b China Resources Snow Breweries (Da Lian) Co Ltd   (China)

^c China Resources Snow Breweries Technology Centre   (China)

Author keywords

5 HMF; Ageing; Beer; DPPH; Pasteurising intensity; Volatile compounds

Indexed keywords

PASTEURIZATION; VOLATILE ORGANIC COMPOUNDS;

5-HMF; AGEING; DPPH; PASTEURISING INTENSITY; VOLATILE COMPOUNDS;

BEER;

EID: 84863294247     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2011.tb00508.x     Document Type: Article

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