Effect of Vernonia amygdalina (bitter leaf) extract on brewing qualities and amino acid profiles of stout drinks from sorghum and barley malts
- Author
- LASEKAN, O. O1 ; LASEKAN, W. O1 ; BABALOLA, J. O1
[1] Department of Food Science and Technology, University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria - Source
Food chemistry. 1999, Vol 64, Num 4, pp 507-510 ; ref : 21 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aminoacide Boisson alcoolisée Boisson fermentée Composition chimique Extrait Feuille végétal Houblon Malt Orge Propriété organoleptique Qualité Sorgho Substitut Vernonia amygdalina Angiospermae Compositae Dicotyledones Spermatophyta
- Keyword (en)
- Aminoacid Alcoholic beverage Fermented beverage Chemical composition Extract Plant leaf Hop Malt Barley Organoleptic properties Quality Sorghum (food) Substitute Angiospermae Compositae Dicotyledones Spermatophyta
- Keyword (es)
- Aminoácido Bebida alcohólica Bebida fermentada Composición química Extracto Hoja vegetal Lúpulo Malta Cebada Propiedad organoléptica Calidad Sorgo Substituto Angiospermae Compositae Dicotyledones Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C04 Beers
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1696986
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0308-8146(98)00148-4 
https://dx.doi.org/10.1016/S0308-8146(98)00148-4
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