The Effects of Different Total Acid Content in Malt on the Physicochemical Properties and Flavor of Beer
Different malt samples with various total acid content were used to brew beer. The organic acid content in both the malt and the brewed beer was measured by using high-Performance liquid chromatography (HPLC) to establish the correlation between the total acid content in malt and the organic acid co...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2024-01-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240112 |