The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer

The study of functional compounds is of great importance for the production of nutrient-rich and flavorful beer. In this study, the effects of the pasteurization process and beer type (lager and ale, draft beer, and ripe beer) on the types and contents of functional compounds were investigated, incl...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Jiahui Ding, Xiaoping Hou, Jianghua Li, Xinrui Zhao, Shumin Hu
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2025-05-01
Sarja:	Beverages
Aiheet:	beer functional compounds pasteurization derivatives of amino acids volatile compounds
Linkit:	https://www.mdpi.com/2306-5710/11/3/63
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!