The buffering capacity of single amino acids in brewing wort-Reference-Cited by-同舟云学术

The buffering capacity of single amino acids in brewing wort

Published:2022-06-29 Issue:3 Volume:58 Page:1611-1620
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Ribeiro‐Filho Normando¹^ORCID,Ayed Charfedinne²^ORCID,Akepach Patchaniya³^ORCID

Affiliation:

1. DSER/Centre for Agrarian Science Campus II Federal University of Paraiba Areia Paraiba Brazil

2. Division of Food, Nutrition and Dietetics, School of Biosciences University of Nottingham Loughborough Leicestershire UK

3. Department of Thai and International Culinary Art, International School of Tourism Suratthani Rajabhat University Tambon Bo Put, Amphoe Ko Samui Chang Wat Surat Thani 84320 Thailand

Funder

University of Nottingham

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15924

Reference39 articles.

1. Ashraf N.(2011).Transcriptional and Metabolic Analysis of Flavour Development During Brewing Fermentation.

2. pH in Brewing: An Overview;Bamforth C.;Master Brewers Association Technical Quarterly,2001

3. The short-term response of yeast to potassium starvation

4. Amino acids: Chemistry, functionality and selected non-enzymatic post-translational modifications

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