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The Influence of Proteolytic Malt Modification on the Aging Potential of Final Wort
The dynamic changes in beer flavor are determined by its aging potential, which comprises of present free and bound-state aldehydes and their precursors. Rising flavor-active aging compounds cause sensory deterioration (flavor instability). These compounds are mainly formed upstream in the brewing p...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534800/ https://www.ncbi.nlm.nih.gov/pubmed/34681369 http://dx.doi.org/10.3390/foods10102320 |