Autor:	J. S. Pierce
Rok vydání:	1987
Předmět:	Chemistry business.industry hemic and lymphatic diseases food and beverages Brewing Fermentation Food science business Food Science
Zdroj:	Journal of the Institute of Brewing. 93:378-381
ISSN:	0046-9750
Popis:	The development of chromatographic methods of analysis in the 1940's and 1950's allowed detailed investigations to be made into the role of nitrogenous compounds in malting and brewing. The development of individual amino acids during malting, their extraction in the brewhouse and assimilation by culture yeasts during fermentation are reviewed as are their effect on the quality of the final beer.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e2bff34189be3dd57a6a2828056ff388 https://doi.org/10.1002/j.2050-0416.1987.tb04520.x Zobrazit plný text záznamu Plný text