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https://hdl.handle.net/1822/41449
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Campo DC | Valor | Idioma |
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dc.contributor.author | Pires, Eduardo J. | por |
dc.contributor.author | Brányik, Tomáš | por |
dc.date.accessioned | 2016-05-05T10:17:11Z | - |
dc.date.issued | 2015-02-10 | - |
dc.identifier.citation | Pires, E.; Brányik, Tomá, By-products of Beer Fermentation. In Eduardo Pires, Tomá Brányik, Biochemistry of Beer Fermentation, Springer International Publishing, 2015. ISBN: 978-3-319-15188-5, 47-76 | - |
dc.identifier.isbn | 978-3-319-15188-5 | por |
dc.identifier.isbn | 978-3-319-15189-2 | por |
dc.identifier.uri | https://hdl.handle.net/1822/41449 | - |
dc.description.abstract | Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters; as well as the successful reduction of undesirable by-products such as diacetyl. While higher alcohols and esters contribute rather positively to the beer aroma, diacetyl is mostly unwelcome for beer types with lighter taste. Thus, the complex metabolic pathways in yeast responsible for the synthesis of both pleasant and unpleasant by-products of fermentation were given special attention in this last chapter. | por |
dc.language.iso | eng | por |
dc.publisher | Springer Verlag | por |
dc.rights | restrictedAccess | por |
dc.title | By-products of beer fermentation | por |
dc.type | bookPart | por |
dc.peerreviewed | yes | - |
dc.relation.publisherversion | http://www.springer.com/gp/book/9783319151885 | por |
dc.comments | CEB19887 | por |
sdum.publicationstatus | published | - |
oaire.citationStartPage | 51 | por |
oaire.citationEndPage | 80 | por |
oaire.citationTitle | Biochemistry of Beer Fermentation | por |
dc.date.updated | 2016-04-09T01:29:01Z | - |
dc.identifier.doi | 10.1007/978-3-319-15189-2 | por |
dc.subject.fos | Ciências Agrárias::Biotecnologia Agrária e Alimentar | por |
sdum.bookTitle | Biochemistry of Beer Fermentation | por |
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