Influence of the precursor potential of 3-deoxyglucosone from the Maillard reaction on the flavor instability of pale lager beers
- Weitere Titel
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Einfluss des Precursorpotentiales von 3-Desoxyglucoson aus der Maillard Reaktion auf die Alterungsstabilität heller Vollbiere
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
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Englisch
- Anmerkungen
-
München, Technische Universität München, Dissertation, 2022
- Schlagwort
-
Bierherstellung
- Ereignis
-
Veröffentlichung
- (wo)
-
München
- (wer)
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Universitätsbibliothek der TU München
- (wann)
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2022
- Urheber
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Nobis, Arndt
- Beteiligte Personen und Organisationen
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Becker, Thomas
Hellwig, Michael
Becker, Thomas
- URN
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urn:nbn:de:bvb:91-diss-20221219-1660407-1-6
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:42 MEZ
Datenpartner
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Beteiligte
- Nobis, Arndt
- Becker, Thomas
- Hellwig, Michael
- Universitätsbibliothek der TU München
Entstanden
- 2022
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