Influence of the precursor potential of 3-deoxyglucosone from the Maillard reaction on the flavor instability of pale lager beers
- Alternative title
-
Einfluss des Precursorpotentiales von 3-Desoxyglucoson aus der Maillard Reaktion auf die Alterungsstabilität heller Vollbiere
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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Online-Ressource
- Language
-
Englisch
- Notes
-
München, Technische Universität München, Dissertation, 2022
- Keyword
-
Bierherstellung
- Event
-
Veröffentlichung
- (where)
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München
- (who)
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Universitätsbibliothek der TU München
- (when)
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2022
- Creator
-
Nobis, Arndt
- Contributor
-
Becker, Thomas
Hellwig, Michael
Becker, Thomas
- URN
-
urn:nbn:de:bvb:91-diss-20221219-1660407-1-6
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
25.03.2025, 1:42 PM CET
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Nobis, Arndt
- Becker, Thomas
- Hellwig, Michael
- Universitätsbibliothek der TU München
Time of origin
- 2022
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