Effect of oxygen supply on flavor formation during continuous alcohol-free beer production : a model study
The influence of oxygen supply on the formation and conversion of the most important flavor compounds during continuous, alcohol-free beer production was studied in a complex model medium. The medium contained inorganic salts, nutrients, and aldehydes (hexanal, 2-methyl propanal, 3-methyl butanal, a...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2008
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/10368 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/10368 |