WORT COMPOSITION AND BEER FLAVOUR .1. INFLUENCE OF SOME AMINO ACIDS ON FORMATION OF HIGHER ALIPHATIC ALCOHOLS AND ESTERS

被引：42

作者：

ENGAN, S

机构：

来源：

关键词：

D O I：

10.1002/j.2050-0416.1970.tb03292.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：254 / &

共 25 条

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[20]

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