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	题名	作者	年代	出处	被引量
1	Rapid analysis of flavor volatiles in apple wine using headspace solid-phase microextraction 显示文摘	Wang L Xu Y Zhao G	2004	Journal of the Institute of Brewing2004，110，1：	1
2	Sulfur dioxide in beer by DTNB显示文摘	Wisk T J Bishop G Hedges P	1985	Journal of the American Society of Brewing Chemists1985，43，3：	1
3	Flavour stability of packaged beers显示文摘	Hashimoto N	1981	Brewing Science1981，，：	1
4	A fluorometric assay for proteinase A in beer and its application for investigation of enzymatic effects on foam stability显示文摘	Yokoi S Shigyo T Tamaki T	1996	J Inst Brew1996，102，1：	1
5	Laboratory scale studies of the impact of oxygen on mashing显示文摘	STEPHENSON WH BIAWA JP MIRACLE RE	2003	J/nst Brew2003，109，3：	1
6	Breeding of sake yeasts having low urea-producing ability显示文摘	HARA S IIMLrRA Y GOMI K	1988	J Brew Soe1988，83，5：	1
7	PCR- DGGE analysis on microbial communities in pit mud of cellars used for different periods of time 显示文摘	Bo Deng Caihong Shen Xiaohu Shan	2012	Journal of the Institute of Brewing2012，118，：	1
8	Optimization of a small-scale fermentation test to predict the premature yeast flocculation potential of malts显示文摘	Panteloglou A G Box W G Smart K A	2010	J Inst Brew2010，116，4：	1
9	Wheat variety and barley malt properties:Influence on haze intensity and foam stability of wheat beer显示文摘	Sofie A Depraetere Filip Delvaux Stefan Coghe and Freddy R Delvaux	2004	Journal of the Institute of Brewing2004，110，3：	1
10	Organic acid metabolism of yeasts during fermentation of alcoholic beverages-A Review显示文摘	Whiting G C	1976	Journal of the Institute of Brewing1976，82，2：	1
11	Difference of brewing yeast strains by DNA fringerprinting显示文摘	SCHOFIELD M A	1995	J Ins Brew!''ng1995，101，4：	1
12	Thermal volatile generation in barley malt: on-line MS studies显示文摘	CHANNELL G A YAI-IYA I-I COOK D J	2010	J Am Soc Brew Chern2010，68，4：	1
13	HS-SPME/GC-MS and chemomelrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region 显示文摘	Yu Yong-Jian Lu Zhen-Ming Yu Ning-Hua	2012	Journal of the institute of brewing2012，118，：	1
14	Sake brewing tests using sake yeasts producing no urea in sake factories显示文摘	KITAMOTO K M1YAZAKI K YAMAOKA H	1992	J Brew Soe1992，87，6：	1
15	Study on the membrane filtration of mash with particular respect to the quality of wort and beer显示文摘	Schneider J Krottenthaler M Back W	2005	Journal of the Institute of Brewing2005，111，4：	1
16	A method to detect anti-metabolic factors in fermentations 显示文摘	Porter A V Lake J C Gill T A	2010	J lnst Brew2010，116，3：	1
17	Yeast strain and kinetic aspects of the formation of flavor components in cider显示文摘	Leguerinel I Mafart P Cleret J J	1989	Journal of the Institute of Brewing1989，95，6：	1
18	Fundamental of immobilized yeast cells for continue beer fermentation显示文摘	Pilkingto P H Margarities A Russell I	1998	Journal of the Institute of Brewing1998，104，1：	1
19	Study on yeast differentiation using organic acid metabolites-Part 1显示文摘	Bell D J	1991	J Inst Brew1991，97，：	1
20	The foaming properties of beer显示文摘	Bamforth C W	1985	Inst Brew1985，91，：	1

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