文章名称引用次数

• Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools-A Review19
• Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing - A Review15
• Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu9
• Isolation and ldentifation of Nigh-Yield Ethyl Acetate-Producing Yeast from Gujinggony Daqu and Its Fermentation Charadecistics7
• Impacts of Copper, Iron, and Manganese Metal Ions on the EPR Assessment of Beer Oxidative Stability5
• Sensory Directed Mixture Study of Beers Dry-Hopped with Cascade, Centennial, and Chinook5
• Investigation into the Potential of Lachancea fermentati Strain KBI 12.1 for Low Alcohol Beer Brewing5
• Is the Apparent Degree of Fermentation a Reliable Estimator of Fermentability?4
• Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead4
• Relationship between Phenolic and Antioxidant Concentration of Humulus lupulus and Alpha Acid Content3