Title: Flavor Substances of Beer and Cooking with Beer
Abstract: Beer contains a variety of flavor substances, of which alcohols, carbon dioxide, hops, acids, vicinal diketones, esters, aldehydes, sulfur-containing compounds and etc. not only compose the main part of beer flavor, but also exert significant influence on the tastes of food cooked with beer. The paper studied the characteristics of flavor substances in beer and their possible effects on the food cooked with beer in the light of their mechanism.
Publication Year: 2004
Publication Date: 2004-01-01
Language: en
Type: article
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