A comprehensive sensory evaluation of beers from the Chinese market.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 3, p. 325, doi. 10.1002/jib.43
- By:
- Publication type:
- Article
Works matching IS 00469750 AND DT 2012 AND VI 118 AND IP 3
Results: 10
1
2
A comparison of the influence of eight commercial yeast strains on the chemical and sensory profiles of freshly distilled Chinese brandy.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 3, p. 315, doi. 10.1002/jib.44
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- Publication type:
- Article
3
Purification and enzymatic identification of an acid stable and thermostable α-amylase from Rhizopus microsporus.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 3, p. 309, doi. 10.1002/jib.45
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- Publication type:
- Article
4
Breeding of a high tyrosol-producing sake yeast by isolation of an ethanol-resistant mutant from a trp3 mutant.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 3, p. 264, doi. 10.1002/jib.46
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- Publication type:
- Article
5
125<sup>th</sup> Anniversary Review: Advances in analytical methodology in brewing.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 3, p. 255, doi. 10.1002/jib.47
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- Publication type:
- Article
6
Optimizing red sorghum malt quality when Bacillus subtilis is used during steeping to control mould growth.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 3, p. 295, doi. 10.1002/jib.36
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- Publication type:
- Article
7
Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 3, p. 285, doi. 10.1002/jib.39
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- Publication type:
- Article
8
Assessment of changes in hop resins and polyphenols during long-term storage.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 3, p. 269, doi. 10.1002/jib.40
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- Publication type:
- Article
9
Enzymatic formation of styrene during wheat beer fermentation is dependent on pitching rate and cinnamic acid content.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 3, p. 280, doi. 10.1002/jib.41
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- Publication type:
- Article
10
Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 3, p. 305, doi. 10.1002/jib.42
- By:
- Publication type:
- Article