特种麦芽及麦芽醪pH对麦汁铁离子形态及还原力的影响

IF 1.3 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of the American Society of Brewing Chemists Pub Date : 2023-03-16 DOI:10.1080/03610470.2023.2178231
Thijs Van Mieghem, F. Delvaux, Sven Dekleermaeker, H. Neven, Scott J. Britton
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The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort
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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.
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