Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Hon g Li"'
Publikováno v:
International Journal of Mathematics Trends and Technology. 53:488-495
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d81b764748d23d1205773f6f022d41d
https://doi.org/10.14445/22315373/ijmtt-v53p559
https://doi.org/10.14445/22315373/ijmtt-v53p559
Publikováno v:
Journal of the American Society of Brewing Chemists. 75:201-206
Headspace solid-phase microextraction and gas chromatography olfactometry mass spectrometry were used to study the effect of 20 volatile esters on the flavor and aroma of a lager beer. Although the...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57de5340eb4bc57b42645c9a7fff6bf0
https://doi.org/10.1094/asbcj-2017-3007-01
https://doi.org/10.1094/asbcj-2017-3007-01
Publikováno v:
Journal of the American Society of Brewing Chemists. 73:314-317
A methodology utilizing HPLC was suggested and validated for determination of the glycerol in beer. The chromatographic separation was carried out on a Waters Sugar-Pak1 (6.5 mm i.d. by 300 mm in l...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65772b7e315bebf457e6cb2e1c61c9c3
https://doi.org/10.1094/asbcj-2015-0809-01
https://doi.org/10.1094/asbcj-2015-0809-01
Publikováno v:
Journal of the American Society of Brewing Chemists. 73:261-265
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::412a038a73e4d4bc9267a85423b8a3a5
https://doi.org/10.1094/asbcj-2015-0618-01
https://doi.org/10.1094/asbcj-2015-0618-01
Publikováno v:
Journal of the American Society of Brewing Chemists. 73:275-279
The profiles of seven kinds of organic acids (citric acid, malic acid, fumaric acid, succinic acid, lactic acid, formic acid, and acetic acid) of worts made from different proportions of rice adjun...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed4e2d349cac65196b8e171e37197fa5
https://doi.org/10.1094/asbcj-2015-0509-01
https://doi.org/10.1094/asbcj-2015-0509-01
Publikováno v:
Journal of the American Society of Brewing Chemists. 73:124-129
Controlling the content of formaldehyde in beer is very important because of formaldehyde's toxicity. Nevertheless, accurate determination of its content in beer is difficult because of its low con...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbcbba36b7150951c2b48d0abe4fd7b5
https://doi.org/10.1094/asbcj-2015-0411-01
https://doi.org/10.1094/asbcj-2015-0411-01
Publikováno v:
Journal of the American Society of Brewing Chemists. 73:137-142
The purine contents of alcoholic beverages are usually quantified by high-performance liquid chromatography coupled with a UV detector and preceded by hydrolyzing samples with perchloric acid. In t...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69246fb2a351058b5749f25662e52562
https://doi.org/10.1094/asbcj-2015-0409-01
https://doi.org/10.1094/asbcj-2015-0409-01
Publikováno v:
Journal of the American Society of Brewing Chemists. 74:134-136
The aim of this study was to develop a simple and practical method for evaluating the buffering capacity of wort. The pH values before and after addition of 0.4 mL of 1N HCl into 50 mL of wort were...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d4ed1b7bda78a7f934e33684f18ea7f
https://doi.org/10.1094/asbcj-2016-2215-01
https://doi.org/10.1094/asbcj-2016-2215-01