The impact of simple phenolic compounds on beer aroma and flavor

Michael Lentz

doi:10.3390/fermentation4010020

The impact of simple phenolic compounds on beer aroma and flavor

Michael Lentz

Biology

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

Original language	English
Article number	20
Journal	Fermentation
Volume	4
Issue number	1
DOIs	https://doi.org/10.3390/fermentation4010020
State	Published - Mar 19 2018

ASJC Scopus Subject Areas

Food Science
Biochemistry, Genetics and Molecular Biology (miscellaneous)
Plant Science

Keywords

Beer
Fermentation
Hydroxycinnamic acid
Volatile phenols
Yeast metabolism

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10.3390/fermentation4010020

Cite this

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title = "The impact of simple phenolic compounds on beer aroma and flavor",

keywords = "Beer, Fermentation, Hydroxycinnamic acid, Volatile phenols, Yeast metabolism",

author = "Michael Lentz",

note = "Publisher Copyright: {\textcopyright} 2018 by the author.",

year = "2018",

month = mar,

day = "19",

doi = "10.3390/fermentation4010020",

language = "English",

volume = "4",

number = "1",

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T1 - The impact of simple phenolic compounds on beer aroma and flavor

AU - Lentz, Michael

PY - 2018/3/19

Y1 - 2018/3/19

KW - Beer

KW - Fermentation

KW - Hydroxycinnamic acid

KW - Volatile phenols

KW - Yeast metabolism

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U2 - 10.3390/fermentation4010020

DO - 10.3390/fermentation4010020

M3 - Review article

AN - SCOPUS:85060795959

VL - 4

JO - Fermentation

JF - Fermentation

IS - 1

M1 - 20

ER -

The impact of simple phenolic compounds on beer aroma and flavor

ASJC Scopus Subject Areas

Keywords

Access to Document

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