Hop-Derived Odorants Contributing to the Aroma Characteristics of Beer
Kyoto University (京都大学) === 0048 === 新制・論文博士 === 博士(農学) === 乙第12256号 === 論農博第2692号 === 新制||農||963(附属図書館) === 学位論文||H20||N4411(農学部図書室) === 26413 === UT51-2008-L181 === (主査)教授 内海 成, 教授 矢澤 進, 教授 松村 康生 === 学位規則第4条第2項該当...
Main Author: | Kishimoto, Toru |
---|---|
Other Authors: | 内海, 成 |
Language: | English |
Published: |
Kyoto University
2008
|
Subjects: | |
Online Access: | http://hdl.handle.net/2433/66109 |
Similar Items
-
STUDIES ON AROMA OF BEER
by: Hashimoto, Naoki
Published: (2016) -
Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas
by: Qin-Cao Chen, et al.
Published: (2020-12-01) -
A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers
by: Štefániková Jana, et al.
Published: (2020-02-01) -
Analysis of the Aroma Compounds of Beer
by: Chung Hao Huang, et al.
Published: (2018) -
Chemical studies on bitter acid oxides derived from hops (Humulus lupulus L.) in beer brewing and storage
by: Taniguchi, Yoshimasa
Published: (2017)