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Influencing factors of hydrogen bonding intensity in beer
The hydrogen bonding was prone to be formed by many components in beer. Different sorts of flavor substances can affect the Chemical Shift due to their different concentrations in beer. Several key factors including 4 alcohols, 2 esters, 6 ions, 9 acids, 7 polyphenols, and 2 gravity indexes (OG and...
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| Gepubliceerd in: | J Food Sci Technol |
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| Hoofdauteurs: | , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2012
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4571221/ https://ncbi.nlm.nih.gov/pubmed/26396290 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0824-7 |
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