Open AccessPhysicochemical and sensory characteristics of commercial top-fermented beers
Author(s) -
Se-ah Sung,
SeungJoo Lee
Publication year - 2017
Publication title -
korean journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.203
H-Index - 19
eISSN - 2092-2094
pISSN - 0367-6293
DOI - 10.9721/kjfst.2017.49.1.35
Subject(s) - aroma , titratable acid , food science , chemistry , flavor , dpph , quantitative descriptive analysis , taste , sensory analysis , sugar , reducing sugar , fermentation , organic chemistry , antioxidant
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