Alpha-Acids Do Not Contribute Bitterness to Lager Beer-Reference-Cited by-同舟云学术

Alpha-Acids Do Not Contribute Bitterness to Lager Beer

Published:2007-01 Issue:1 Volume:65 Page:26-28
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Fritsch A.¹,Shellhammer T. H.¹

Affiliation:

1. Department of Food Science and Technology, Oregon State University, Corvallis

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2007-0111-03

Reference8 articles.

1. Kuehl, R. O.Design of Experiments: Statistical Principles of Research Design and Analysis.2nd ed. Duxbury Press, Pacific Grove, CA. Pp. 19, 92, 1999.

2. Lawless, H. T., and Heymann, H.Sensory Evaluation of Food Principles and Practices.Kluwer Academic/Plenum Publishers, New York. Pp. 332–333, 1999.

3. Lewis, M. J., and Young, T. W.Brewing.2nd ed. Kluwer Academic/Plenum Publishers, New York. Pp. 259–269, 2002.

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Valorization of Spent Hops from Dry Hopping for Bittering of Pilsener Style Beer;Journal of the American Society of Brewing Chemists;2024-05-02

2. Effects of Dry-Hopping on Beer Chemistry and Sensory Properties—A Review;Molecules;2023-09-15

3. A sustainable valorisation of spent hops from dry-hopping;LWT;2023-08

4. Instrumental classification of beer based on mouthfeel;International Journal of Gastronomy and Food Science;2023-06

5. Changes in beer bitterness level during the beer production process;European Food Research and Technology;2022-10-20