Targeted Study of the Effect of Yeast Strain on Volatile Compounds Produced in Sorghum Beer.

Autor: Budner D; Department of Chemistry, Coastal Carolina University, P.O. Box 261954, Conway, SC 29528, USA., Carr J; Department of Chemistry, Coastal Carolina University, P.O. Box 261954, Conway, SC 29528, USA., Serafini B; Department of Chemistry, Coastal Carolina University, P.O. Box 261954, Conway, SC 29528, USA., Tucker S; Department of Chemistry, Coastal Carolina University, P.O. Box 261954, Conway, SC 29528, USA., Dieckman-Meyer E; Department of Chemistry, Coastal Carolina University, P.O. Box 261954, Conway, SC 29528, USA., Bell L; Department of Mathematics & Statistics, Coastal Carolina University, P.O. Box 261954, Conway, SC 29528, USA., Thompson-Witrick KA; Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Nov 14; Vol. 13 (22). Date of Electronic Publication: 2024 Nov 14.

Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality.

Autor: Ciocan, Marius Eduard, Salamon, Rozália Veronika, Ambrus, Ágota, Codină, Georgiana Gabriela, Chetrariu, Ancuța, Dabija, Adriana

Publikováno v: Fermentation (Basel); May2023, Vol. 9 Issue 5, p490, 17p