ANALYSIS OF LONG-CHAIN FATTY-ACIDS IN BEER

被引：6

作者：

SANDRA, P ^{[1
]}

VERZELE, M ^{[1
]}

机构：

[1] STATE UNIV GHENT,LAB ORG CHEM,KRIJGSLAAN 271,S4,B-9000 GHENT,BELGIUM

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1975年 / 81卷 / 04期

关键词：

D O I：

10.1002/j.2050-0416.1975.tb03695.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：302 / 306

页数：5

共 50 条

[1] THE INFLUENCE OF LONG-CHAIN FREE FATTY-ACIDS ON THE FLAVOR STABILITY OF BEER
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