Effect of protease treatment during mashing on protein-derived thiol content and flavor stability of beer during storage

Research output: Contribution to journal › Journal article › Research › peer-review

13 Citations (Scopus)

Original language	English
Journal	Journal of the American Society of Brewing Chemists
Volume	73
Issue number	3
Pages (from-to)	287-295
Number of pages	9
ISSN	0361-0470
DOIs	https://doi.org/10.1094/ASBCJ-2015-0602-01
Publication status	Published - 2015

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Research output: Contribution to journal › Journal article › Research › peer-review

@article{390215d73b254e789176c3f52eede9d6,

title = "Effect of protease treatment during mashing on protein-derived thiol content and flavor stability of beer during storage",

author = "Lametsch, {Marianne Lund} and Petersen, {Mikael Agerlin} and Andersen, {Mogens Larsen} and Christina Lunde",

year = "2015",

doi = "10.1094/ASBCJ-2015-0602-01",

language = "English",

volume = "73",

pages = "287--295",

journal = "Journal of the American Society of Brewing Chemists",

issn = "0361-0470",

publisher = "Taylor & Francis",

number = "3",

}

TY - JOUR

T1 - Effect of protease treatment during mashing on protein-derived thiol content and flavor stability of beer during storage

AU - Lametsch, Marianne Lund

AU - Petersen, Mikael Agerlin

AU - Andersen, Mogens Larsen

AU - Lunde, Christina

PY - 2015

Y1 - 2015

U2 - 10.1094/ASBCJ-2015-0602-01

DO - 10.1094/ASBCJ-2015-0602-01

M3 - Journal article

VL - 73

SP - 287

EP - 295

JO - Journal of the American Society of Brewing Chemists

JF - Journal of the American Society of Brewing Chemists

SN - 0361-0470

IS - 3

ER -