Polypeptides and proteins that influence beer foam quality and analytical methods used in their study
POLYPEPTIDES AND PROTEINS THAT INFLUENCE BEER FOAM QUALITY AND ANALYTICAL METHODS USED IN THEIR STUDY A review of polypeptides and proteins that influence, direct or indirectly, beer foam quality, as well as the most relevant analytical methods used in their study, are presented. Protein Z, LTP1 and...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | por |
| Publicado em: |
2006
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/80823 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/80823 |