Claudia Ronquillo Blau, Diego Escoto, M. Hutzler, M. Zarnkow, F. Jacob, J. Sampaio
{"title":"危地马拉手工发酵饮料Boj和Suchiles的生产过程和理化特性","authors":"Claudia Ronquillo Blau, Diego Escoto, M. Hutzler, M. Zarnkow, F. Jacob, J. Sampaio","doi":"10.1080/03610470.2023.2204300","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles\",\"authors\":\"Claudia Ronquillo Blau, Diego Escoto, M. Hutzler, M. Zarnkow, F. Jacob, J. Sampaio\",\"doi\":\"10.1080/03610470.2023.2204300\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17225,\"journal\":{\"name\":\"Journal of the American Society of Brewing Chemists\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2023-06-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Society of Brewing Chemists\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/03610470.2023.2204300\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Society of Brewing Chemists","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/03610470.2023.2204300","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
期刊介绍:
The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.