序投乳酸菌和活性干酵母生产酸啤酒

IF 1.3 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of the American Society of Brewing Chemists Pub Date : 2023-06-20 DOI:10.1080/03610470.2023.2215665
Lauranne Rochefort, O. Caille, L. Van Nedervelde
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Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production
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来源期刊
Journal of the American Society of Brewing Chemists
Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物
CiteScore
4.00
自引率
20.00%
发文量
41
审稿时长
3 months
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.
期刊最新文献
New Proline-Specific Endoprotease for Improved Colloidal Beer Stability and Gluten Reduction Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing Characterization of Brettanomyces bruxellensis Phenolic Acid Decarboxylase Enzyme Expressed in Escherichia coli Identification of the Yeast Mannoprotein Gene HZY1 as a Key Genetic Determinant for Yeast-Derived Haze in Beer Rapid and Non-Destructive Determination of the Protein and Fat Contents in Wheat by Hyperspectral Imaging Combined with AdaBoost-SVR Modeling
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