Mwene-Mbeja, Topwe Milongwe (2021) Chemistry of Organic Compounds in the Beer Production: Second Edition. In: Emerging Challenges in Agriculture and Food Science Vol. 1. B P International, pp. 97-109. ISBN 978-93-91215-05-7
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Official URL: https://doi.org/10.9734/bpi/ecafs/v1/9737D
Abstract
Beer can be considered as a hydrous solution of ethanol, in which several organic substances are dissolved. These organic substances are subject to a variety of reactions, which occur during fermentation, storage, and eventually these kinds of chemical reactions determine the characteristic aging of the beer, and its quality as well.
| Item Type: | Book Section |
|---|---|
| Subjects: | Euro Archives > Agricultural and Food Science |
| Depositing User: | Managing Editor |
| Date Deposited: | 17 Oct 2023 11:23 |
| Last Modified: | 17 Oct 2023 11:23 |
| URI: | http://publish7promo.com/id/eprint/3506 |
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