The impact of simple phenolic compounds on beer aroma and flavor

Producción científica: Review article › revisión exhaustiva

ASJC Scopus Subject Areas

@article{53e0afaaf95540209963c344f30a589e,

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",

}

TY - JOUR

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

UR - https://www.scopus.com/pages/publications/85060795959

UR - https://www.scopus.com/pages/publications/85060795959#tab=citedBy

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 -