Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Hojong Han"'
Publikováno v:
Journal of the Institute of Brewing. 122:422-429
Beer is generally considered to be a beverage that has high microbiological stability. However, some undesirable lactic acid bacteria (LAB) can grow in beer and consequently spoil this beverage. In this study, bacteriocin-producing Pediococcus acidil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48b92a645ce5a0e88f26ab4adf6af018
https://doi.org/10.1002/jib.339
https://doi.org/10.1002/jib.339
Publikováno v:
Journal of the Institute of Brewing. 122:500-507
In this study, the effect of the addition of various amounts of adjuncts (rice, wheat, corn and potato at 10 and 20%) on the fermentation period of beer produced from Korean six-row barley was examined. Korean six-row barley is not suitable for brewi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76035f00f21ff6a0bd241500c4be61fb
https://doi.org/10.1002/jib.350
https://doi.org/10.1002/jib.350
Publikováno v:
Journal of the Institute of Brewing. 121:510-517
The effect of a ‘bath type’ ultrasound on the fermentation of beer made from Korean six-row barley was studied. Beer samples were treated in an ultrasonication bath for 4 days during primary fermentation. The frequency of the ultrasound was 40 kH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7ce2b64e2377aa2e314e39fc8406867
https://doi.org/10.1002/jib.262
https://doi.org/10.1002/jib.262