Analytical Characterization of Hot Steeped Malt Flavor and Fragrance Volatiles by GC-MS
Postery | 2018 | LECOInstrumentace
GC/MSD, SPME, GC/TOF
ZaměřeníPotraviny a zemědělství
VýrobceLECO
Klíčová slovaspecialty, chocolate, roast, malt, black, dark, odor, aromatic, lib, trends, beefy, binkley, methoxyfuraneol, fulmer, humston, lovibond, cas, steeped, flavor, carboxaldehyde, clove, methional, analytes, analyte, elizabeth, notes, sim, caramel, formula, imparts, joe, base, maillard, maltol, bread, individual, volatile, observed, brewing, sensory, reflect, carbohydrates, fermentation, comparisons, gained, flavors, fragrance, sulfide, sugars, aroma
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