Molecular Insights into the Contribution of Specialty Malts to the Beer Aroma

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Alternative title: Molekulare Einblicke in den Beitrag von Spezialmalzen zum Bieraroma

Location: Deutsche Nationalbibliothek Frankfurt am Main

Extent: Online-Ressource

Language: Englisch

Notes: München, Technische Universität München, Dissertation, 2022

Keyword: Aromastoff
Bierherstellung
Schlüsselsubstanz
Lebensmittelanalyse
Braugerste
Getränk

Event: Veröffentlichung

(where): München

(who): Universitätsbibliothek der TU München

(when): 2022

Creator: Féchir, Michael

Contributor: Steinhaus, Martin
Voigt, Jens

URN: urn:nbn:de:bvb:91-diss-20221125-1686454-1-9

Rights: Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 15.08.2025, 7:39 AM CEST

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Associated

Féchir, Michael
Steinhaus, Martin
Voigt, Jens
Universitätsbibliothek der TU München

Time of origin

2022

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Molecular Insights into the Contribution of Specialty Malts to the Beer Aroma

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Other Objects (12)

Odor-Active Compounds in Malt Extracts for the Baking Industry – Identification, Sources, and Impact on Bread Aroma

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Characterization of key aroma compounds of celeriac, carrot, navet, onion and leek and their contribution to the aroma of the meat bouillon Pot-au-Feu

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