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Evaluation of volatile compound profiles and sensory properties of dark and pale beers fermented by different strains of brewing yeast
To evaluate the differences in the volatile compound profile of dark and pale beers fermented by different strains of brewer's yeast, gas chromatography with flame ionization detection and gas chromatography mass spectrometry analysis of eight beers was carried out. The prevalent group of compo...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10130024/ https://www.ncbi.nlm.nih.gov/pubmed/37185768 http://dx.doi.org/10.1038/s41598-023-33246-4 |