Identification of two key genes controlling chill haze stability of beer in barley (Hordeum vulgare L)

BACKGROUND: In bright beer, haze formation is a serious quality problem, degrading beer quality and reducing its shelf life. The quality of barley (Hordeum vulgare L) malt, as the main raw material for beer brewing, largely affects the colloidal stability of beer. RESULTS: In this study, the genetic...

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Detalles Bibliográficos
Autores principales: Ye, Lingzhen, Huang, Yuqing, Dai, Fei, Ning, Huajiang, Li, Chengdao, Zhou, Meixue, Zhang, Guoping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4461983/
https://www.ncbi.nlm.nih.gov/pubmed/26059687
http://dx.doi.org/10.1186/s12864-015-1683-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4461983/
https://www.ncbi.nlm.nih.gov/pubmed/26059687
http://dx.doi.org/10.1186/s12864-015-1683-1

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