Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii

被引：0
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作者：
Valeria Sileoni
Stefano Maranghi
Giovanni De Francesco
Giuseppe Perretti
Ombretta Marconi
机构：
[1] University of Perugia,Department of Agricultural, Food and Environmental Science
[2] University of Perugia,Italian Brewing Research Centre
[3] Universitas Mercatorum,undefined
来源：
Food and Bioprocess Technology | 2023年 / 16卷
关键词：
Low-alcohol beer; Beer flavour stability; Oxygen in the bottle; Beer shelf life; Beer tasting; Beer ageing; Beer oxidation; Cold chain; Cold storage;
D O I：
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摘要：
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页码：2471 / 2482
页数：11
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