| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277589 | Journal of Food Engineering | 2013 | 6 Pages |
Abstract
⺠Iso-α-acids content in five elaborated brews with five different barley malts is analysed. ⺠The decrease of iso-α-acids content with increasing temperature is analysed. ⺠Trans-iso-α-acids degrade faster than their -cis counterparts.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Dieudonné Nimubona, Carlos A. Blanco, Isabel Caballero, Antonio Rojas, Cristina Andrés-Iglesias,