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20 积分 2026-06-06 加入
Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer
12天前
已完结
Malting and Brewing Process Optimization of Elite Lines of Triticale for Beer Production
12天前
已完结
Impact of Brown Rice as Adjunct on Beer Brewing
12天前
已完结
Development of a Quinoa‐Based Fermentation Medium for Propagation of Lactobacillus Plantarum and Weissella Confusa in Opaque Beer Production
12天前
已完结
Comparisons of the amylolytic enzymes and malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar developed in Japan) and Kitanohoshi (currently used cultivar for beer production)
12天前
已完结
Barley-derived beer brewing by-products contain a high diversity of hydroxycinnamoylagmatines and their dimers
12天前
已完结
Quantitative Antioxidant Profiling Throughout Beer Brewing Followed by Discovery and Isolation of Precursors from Barley (Hordeum vulgare L.)
12天前
已完结
Characterization and discrimination of volatile organic compounds in quinoa-adjunct beer brewed with 6 differently colored quinoa varieties by GC–MS combining GC-E-nose and GC-IMS
12天前
已完结
Effects of green tea substituting hops on beer fermentation process, as well as physicochemical properties, antioxidant activity, aroma components of beer
12天前
已完结
Hydrogels
3个月前
已完结
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