Premium
NOTE ON THE ADSORPTION OF CHILL HAZE PROTEIN FROM BARLEY, MALT, WORT AND BEER BY NYLON *
Author(s) -
Meredith W. O. S.
Publication year - 1961
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1961.tb01790.x
Subject(s) - chemistry , adsorption , haze , food science , moiety , hordein , brewing , aqueous solution , amino acid , chromatography , organic chemistry , biochemistry , storage protein , gene , fermentation
Powdered nylon adsorbs from aqueous extracts of barley and malt, wort, and beer, a protein that is similar in amino acid distribution to the protein moiety of