A test for presence or absence of proanthocyanidins in barley and malt
- 1 January 1985
- journal article
- research article
- Published by Springer Nature in Carlsberg Research Communications
- Vol. 50 (1) , 37-42
- https://doi.org/10.1007/bf02910536
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- FLAVOUR AND HAZE STABILITY DIFFERENCES IN UNHOPPED AND HOPPED ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE AND WITH REGULAR MALTJournal of the Institute of Brewing, 1984
- Location of the proanthocyanidins in the barley grainCarlsberg Research Communications, 1984
- Preparation of seeds for mass screeningCarlsberg Research Communications, 1982
- USE OF PROANTHOCYANIDIN-FREE BARLEY IN BEER BREWINGPublished by Elsevier ,1980
- Biochemical mutant in barley renders chemical stabilization of beer superfluousCarlsberg Research Communications, 1977