Art

J-GLOBAL ID：201802210037617387   Reference number：18A1649522

Influence of malt source on beer chemistry, flavor, and flavor stability

ビールの化学,フレーバ及びフレーバ安定性に及ぼす麦芽源の影響【JST・京大機械翻訳】

Author (10)： Bettenhausen Harmonie M. (Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, USA) ,  Barr Lindsay (New Belgium Brewing Company, Fort Collins, CO, USA) ,  Broeckling Corey D. (Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, USA) ,  Broeckling Corey D. (Proteomics and Metabolomics Facility, Colorado State University, Fort Collins, CO, USA) ,  Chaparro Jacqueline M. (Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, USA) ,  Chaparro Jacqueline M. (Proteomics and Metabolomics Facility, Colorado State University, Fort Collins, CO, USA) ,  Holbrook Christian (New Belgium Brewing Company, Fort Collins, CO, USA) ,  Sedin Dana (New Belgium Brewing Company, Fort Collins, CO, USA) ,  Heuberger Adam L. (Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, USA) ,  Heuberger Adam L. (Department of Soil and Crop Sciences, Fort Collins, CO, USA)
Material： Food Research International  (Food Res Int)
Volume： 113  Page： 487-504  Publication year： 2018 
JST Material Number： D0633A  ISSN： 0963-9969  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： Beverage quality in the brewin...

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Thesaurus term： amino acid ,  *Beer ,  *malt ,  organic acid ,  ester ,  lipid ,  fatty acid ,  volatile matter ,  metabolite ,  alcohol ,  phenolic compound ,  characterization ,  Principal Component Analysis ,  Hordeum vulgare ,  aldehyde

Author keywords (7)： Hordeum vulgare ,  Barley ,  Metabolomics ,  Beer ,  Malt ,  Flavor stability ,  Flavor

JST classification (1)： Beers  (FK04022P)

Terms in the title (5)： ビール ,  化学 ,  フレーバ ,  安定性 ,  麦芽