Works matching DE "BEER storage"
Results: 10
Phytosterols influence on sensory stability of beer.
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- EurAsian Journal of Biosciences, 2020, v. 14, n. 2, p. 5613
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- Article
Influence of Pasteurising Intensity on Beer Flavour Stability.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 587, doi. 10.1002/j.2050-0416.2011.tb00508.x
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- Article
Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability.
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- World Journal of Microbiology & Biotechnology, 2014, v. 30, n. 6, p. 1901, doi. 10.1007/s11274-014-1617-0
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- Article
OXYGEN IN THE BOTTLE NECK.
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- International Journal of Ecosystems & Ecology Sciences, 2013, v. 3, n. 4, p. 739
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- Article
IMPROVEMENT OF AFRICAN TRADITIONAL SORGHUM BEERS QUALITY AND POTENTIAL APPLICATIONS OF PLANTS EXTRACTS FOR THEIR STABILIZATION: A REVIEW.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 5, n. 2, p. 190, doi. 10.15414/jmbfs.2015.5.2.190-196
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Prediction of the ageing of commercial lager beer during storage based on the degradation of iso- α-acids.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 1988, doi. 10.1002/jsfa.6513
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- Article
Effect of production and storage of beer on its sensory stability.
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- Fermentation Industry / Kvasný Průmysl, 2022, v. 68, n. 1, p. 553, doi. 10.18832/kp2021.67.553
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- Article
Instability of Hop-Derived 2-Methylbutyl Isobutyrate during Aging of Commercial Pasteurized and Unpasteurized Ales.
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- Journal of the American Society of Brewing Chemists, 2020, v. 78, n. 3, p. 175, doi. 10.1080/03610470.2020.1738742
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- Article
Evaluating the Impact of Dissolved Oxygen and Aging on Dry-Hopped Aroma Stability in Beer.
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- Journal of the American Society of Brewing Chemists, 2019, v. 77, n. 3, p. 179, doi. 10.1080/03610470.2019.1603002
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- Article
Influence of pH on the Stability of 2-Substituted 1,3-Thiazolidine-4-Carboxylic Acids in Model Solutions.
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- Journal of the American Society of Brewing Chemists, 2018, v. 76, n. 4, p. 272, doi. 10.1080/03610470.2018.1546094
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- Article