Jens Laaks, Maik A. Jochmann, Beat Schilling, Karl Molt, Torsten Schmidt,
... from six varieties, Alt, Helles, Kölsch, Pilsener beer, Schwarzbier, and wheat beer, which are popular in Germany. ...
Tópico(s): Analytical Chemistry and Chromatography
2014 - American Chemical Society | Journal of Agricultural and Food Chemistry
Hiroto Homma, Takayuki Kazuoka, Hiroharu TOKUDA,
... observed that beer-like beverage, low-malt beer, schwarzbier, amber ale, and barley wine were hard to ... types, and their degree of photooxidation was investigated. Schwarzbier, IPA, barley wine, and stout were hard to ...
Tópico(s): Fermentation and Sensory Analysis
2020 - | food preservation science