The Peroxide Challenge Test: A Novel Method for Holistic Near-Real Time Measurement of Beer Flavour Stability

著录项

• 来源
  《Journal of the Institute of Brewing》 |2011年第2期|p.166-175|共10页
• 作者

  Michaela Miedl; Peter Rogers; Geoff L. Day; Frank M. Clarke; Graham G. Stewart;

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• 作者单位

  The International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland,Present address: Molson Coors, Burton-on-Trent, Staffs, England;

  CUB, Abbotsford Brewery, Melbourne, Australia,Green Street, Yeerongpilly, Australia;

  Foster's Group Limited Yatala Brewery, Queensland, Australia;

  Griffith University, Brisbane, Australia;

  G.G. Stewart Associates, Cardiff, Wales;

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• 收录信息 美国《科学引文索引》(SCI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  analysis; esr; flavour; peroxide challenge test; pct; stability;

  机译：分析;esr;味道;过氧化物激发试验;pct;稳定性;