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The Influence of Barley Malt Protein Modification on Beer F..:
Okada, Yoshihiro
;
Iimure, Takashi
;
Takoi, Kiyoshi
...
Journal of Agricultural and Food Chemistry. 56 (2008) 4 - p. 1458-1464 , 2008
Link:
https://doi.org/10.1021/jf0724926
RT Journal T1 <Title>The Influence of Barley Malt Protein Modification on Beer Foam Stability and Their Relationship to the Barley Dimeric α-Amylase Inhibitor-I (BDAI-I) as a Possible Foam-Promoting Protein</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf0724926&Exemplar=1&LAN=DE A1 Okada, Yoshihiro A1 Iimure, Takashi A1 Takoi, Kiyoshi A1 Kaneko, Takafumi A1 Kihara, Makoto A1 Hayashi, Katsuhiro A1 Ito, Kazutoshi A1 Sato, Kazuhiro A1 Takeda, Kazuyoshi PB American Chemical Society (ACS) YR 2008 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 56 IS 4 SP 1458 OP 1464 LK http://dx.doi.org/https://doi.org/10.1021/jf0724926 DO https://doi.org/10.1021/jf0724926 SF ELIB - SuUB Bremen
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