Free radical-mediated formation of aroma-active aldehydes during beer production and storage and anti-staling effects of the hop dosage:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Berlin
2017
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| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 1 Online-Ressource (IV, 133 Seiten) Illustrationen, Diagramme |
| DOI: | 10.14279/depositonce-5902 |
Internformat
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| 245 | 1 | 0 | |a Free radical-mediated formation of aroma-active aldehydes during beer production and storage and anti-staling effects of the hop dosage |c vorgelegt von Dipl.-Ing. Philip Wietstock, geb. in Viernheim |
| 264 | 1 | |a Berlin |c 2017 | |
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| 502 | |b Dissertation |c Technische Universität Berlin |d 2017 | ||
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Datensatz im Suchindex
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| any_adam_object | |
| author | Wietstock, Philip |
| author_GND | (DE-588)1178437051 |
| author_facet | Wietstock, Philip |
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| author_sort | Wietstock, Philip |
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| collection | ebook |
| ctrlnum | (OCoLC)1088340320 (DE-599)BVBBV045379281 |
| discipline | Chemie / Pharmazie |
| doi_str_mv | 10.14279/depositonce-5902 |
| format | Thesis Electronic eBook |
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| indexdate | 2024-07-10T08:16:32Z |
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| language | English |
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| physical | 1 Online-Ressource (IV, 133 Seiten) Illustrationen, Diagramme |
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| spelling | Wietstock, Philip Verfasser (DE-588)1178437051 aut Free radical-mediated formation of aroma-active aldehydes during beer production and storage and anti-staling effects of the hop dosage vorgelegt von Dipl.-Ing. Philip Wietstock, geb. in Viernheim Berlin 2017 1 Online-Ressource (IV, 133 Seiten) Illustrationen, Diagramme txt rdacontent c rdamedia cr rdacarrier Dissertation Technische Universität Berlin 2017 Bier (DE-588)4006537-6 gnd rswk-swf Aldehyde (DE-588)4186368-9 gnd rswk-swf Hopfen Art (DE-588)4160640-1 gnd rswk-swf Brauwissenschaft (DE-588)4146518-0 gnd rswk-swf Antioxidans (DE-588)4142729-4 gnd rswk-swf Geschmacksstabilität (DE-588)4275811-7 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Bier (DE-588)4006537-6 s Brauwissenschaft (DE-588)4146518-0 s Hopfen Art (DE-588)4160640-1 s Antioxidans (DE-588)4142729-4 s Geschmacksstabilität (DE-588)4275811-7 s Aldehyde (DE-588)4186368-9 s DE-604 Erscheint auch als Druck-Ausgabe (DE-604)BV045379276 https://doi.org/10.14279/depositonce-5902 Resolving-System kostenfrei Volltext |
| spellingShingle | Wietstock, Philip Free radical-mediated formation of aroma-active aldehydes during beer production and storage and anti-staling effects of the hop dosage Bier (DE-588)4006537-6 gnd Aldehyde (DE-588)4186368-9 gnd Hopfen Art (DE-588)4160640-1 gnd Brauwissenschaft (DE-588)4146518-0 gnd Antioxidans (DE-588)4142729-4 gnd Geschmacksstabilität (DE-588)4275811-7 gnd |
| subject_GND | (DE-588)4006537-6 (DE-588)4186368-9 (DE-588)4160640-1 (DE-588)4146518-0 (DE-588)4142729-4 (DE-588)4275811-7 (DE-588)4113937-9 |
| title | Free radical-mediated formation of aroma-active aldehydes during beer production and storage and anti-staling effects of the hop dosage |
| title_auth | Free radical-mediated formation of aroma-active aldehydes during beer production and storage and anti-staling effects of the hop dosage |
| title_exact_search | Free radical-mediated formation of aroma-active aldehydes during beer production and storage and anti-staling effects of the hop dosage |
| title_full | Free radical-mediated formation of aroma-active aldehydes during beer production and storage and anti-staling effects of the hop dosage vorgelegt von Dipl.-Ing. Philip Wietstock, geb. in Viernheim |
| title_fullStr | Free radical-mediated formation of aroma-active aldehydes during beer production and storage and anti-staling effects of the hop dosage vorgelegt von Dipl.-Ing. Philip Wietstock, geb. in Viernheim |
| title_full_unstemmed | Free radical-mediated formation of aroma-active aldehydes during beer production and storage and anti-staling effects of the hop dosage vorgelegt von Dipl.-Ing. Philip Wietstock, geb. in Viernheim |
| title_short | Free radical-mediated formation of aroma-active aldehydes during beer production and storage and anti-staling effects of the hop dosage |
| title_sort | free radical mediated formation of aroma active aldehydes during beer production and storage and anti staling effects of the hop dosage |
| topic | Bier (DE-588)4006537-6 gnd Aldehyde (DE-588)4186368-9 gnd Hopfen Art (DE-588)4160640-1 gnd Brauwissenschaft (DE-588)4146518-0 gnd Antioxidans (DE-588)4142729-4 gnd Geschmacksstabilität (DE-588)4275811-7 gnd |
| topic_facet | Bier Aldehyde Hopfen Art Brauwissenschaft Antioxidans Geschmacksstabilität Hochschulschrift |
| url | https://doi.org/10.14279/depositonce-5902 |
| work_keys_str_mv | AT wietstockphilip freeradicalmediatedformationofaromaactivealdehydesduringbeerproductionandstorageandantistalingeffectsofthehopdosage |