Work

Brewing Performance of Malted Lipoxygenase‐1 Null Barley and Effect on the Flavor Stability of Beer

Year: 2006

Type: article

Source: Cereal Chemistry

DOI: 10.1094/cc-83-0250

Authors: N. Hirota, H. Kuroda, K. Takoi, T. Kaneko, H. Kaneda, I. Yoshida, M. Takashio, K. Ito, K. Takeda

Institutions: Okayama University, Institute of Plant Science and Resources, Okayama University

Language: English

Topic: Wheat and Barley Genetics and Pathology

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1990209283

FWCI: 3.41

Cites: 28

Cited by: 46

Related to: 10