The chemistry of sour taste and the strategy to reduce the sour taste of beer
• The study was the first time to determine the sour taste threshold of free hydrogen ions. • The study found that the effect of anionic acid species on the intensity of sour taste. • The study posed the strategy to reduce the sensory sourness of beer.
Gespeichert in:
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Li, Hong [verfasserIn] |
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E-Artikel |
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Englisch |
| Erschienen: |
2015 |
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Fumaric acid (PubChem CID 444972) Succinic acid (PubChem CID 1110) |
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5 |
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Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:185 ; year:2015 ; day:15 ; month:10 ; pages:200-204 ; extent:5 |
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| DOI / URN: |
10.1016/j.foodchem.2015.03.135 |
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10.1016/j.foodchem.2015.03.135 doi GBVA2015010000005.pica (DE-627)ELV012970808 (ELSEVIER)S0308-8146(15)00516-6 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Li, Hong verfasserin aut The chemistry of sour taste and the strategy to reduce the sour taste of beer 2015 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • The study was the first time to determine the sour taste threshold of free hydrogen ions. • The study found that the effect of anionic acid species on the intensity of sour taste. • The study posed the strategy to reduce the sensory sourness of beer. Acetic acid (PubChem CID 176) Elsevier Fumaric acid (PubChem CID 444972) Elsevier Malic acid (PubChem CID 525) Elsevier Succinic acid (PubChem CID 1110) Elsevier Oxalic acid (PubChem CID 971) Elsevier Tartaric acid (PubChem CID 875) Elsevier Lactic acid (PubChem CID 612) Elsevier Citric acid (PubChem CID 311) Elsevier Pyruvic acid (PubChem CID 1060) Elsevier Liu, Fang oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:185 year:2015 day:15 month:10 pages:200-204 extent:5 https://doi.org/10.1016/j.foodchem.2015.03.135 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 185 2015 15 1015 200-204 5 045F 540 |
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Elektronische Aufsätze |
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Li, Hong |
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10.1016/j.foodchem.2015.03.135 |
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540 660 |
| title_sort |
chemistry of sour taste and the strategy to reduce the sour taste of beer |
| title_auth |
The chemistry of sour taste and the strategy to reduce the sour taste of beer |
| abstract |
• The study was the first time to determine the sour taste threshold of free hydrogen ions. • The study found that the effect of anionic acid species on the intensity of sour taste. • The study posed the strategy to reduce the sensory sourness of beer. |
| abstractGer |
• The study was the first time to determine the sour taste threshold of free hydrogen ions. • The study found that the effect of anionic acid species on the intensity of sour taste. • The study posed the strategy to reduce the sensory sourness of beer. |
| abstract_unstemmed |
• The study was the first time to determine the sour taste threshold of free hydrogen ions. • The study found that the effect of anionic acid species on the intensity of sour taste. • The study posed the strategy to reduce the sensory sourness of beer. |
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| title_short |
The chemistry of sour taste and the strategy to reduce the sour taste of beer |
| url |
https://doi.org/10.1016/j.foodchem.2015.03.135 |
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Liu, Fang |
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10.1016/j.foodchem.2015.03.135 |
| up_date |
2024-07-06T17:39:38.733Z |
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