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Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast.
Rong, Lei; Peng, Li-Juan; Ho, Chi-Tang; Yan, Shou-He; Meurens, Marc; Zhang, Zheng-Zhu; Li, Da-Xiang; Wan, Xiao-Chun; Bao, Guan-Hu; Gao, Xue-Ling; Ling, Tie-Jun.
Afiliación
  • Rong L; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China.
  • Peng LJ; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China.
  • Ho CT; Department of Food Science, Rutgers University, New Brunswick, NJ, USA.
  • Yan SH; Institut des Sciences de la Vie, Université Catholique de Louvain, Croix du Sud 2/8, 1348 Louvain-la-Neuve, Belgium.
  • Meurens M; Institut des Sciences de la Vie, Université Catholique de Louvain, Croix du Sud 2/8, 1348 Louvain-la-Neuve, Belgium.
  • Zhang ZZ; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China.
  • Li DX; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China.
  • Wan XC; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China.
  • Bao GH; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China.
  • Gao XL; School of Tea & Food Science, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China. Electronic address: sharling@ahau.edu.cn.
  • Ling TJ; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China. Electronic address: lingtj@ahau.edu.cn.
Food Chem ; 197(Pt A): 161-7, 2016 Apr 15.
Article en En | MEDLINE | ID: mdl-26616936
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Té / Cerveza / Camellia sinensis / Compuestos Orgánicos Volátiles / Aromatizantes Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Té / Cerveza / Camellia sinensis / Compuestos Orgánicos Volátiles / Aromatizantes Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido