Studies on the Control of Diacetyl Formation and the Cultivation of Seed Culture during Beer Brewing
碩士 === 大同大學 === 生物工程學系(所) === 92 === Diacetyl was responsible for a buttery flavor in beer. The threshold concentration was lower than 0.15 mg/L. The present study was engaged in the effect of fermentation and storage temperature on the formation of diacetyl during beer brewing. Another topic of thi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/43156755484853013720 |