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Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing
Journal of the American Society of Brewing Chemists ( IF 1.3 ) Pub Date : 2020-08-13 , DOI: 10.1080/03610470.2020.1795437 Isaac O. Omari 1 , Hannah M. Charnock 2 , Alexa L. Fugina 1 , Euan L. Thomson 2 , J. Scott McIndoe 1
Journal of the American Society of Brewing Chemists ( IF 1.3 ) Pub Date : 2020-08-13 , DOI: 10.1080/03610470.2020.1795437 Isaac O. Omari 1 , Hannah M. Charnock 2 , Alexa L. Fugina 1 , Euan L. Thomson 2 , J. Scott McIndoe 1
Affiliation
Magnesium impacts key processes in brewing including yeast metabolism and mash pH but is typically overshadowed in brewing studies, owing to the established centrality of calcium. Using flame atomi...
中文翻译：
镁加速的美拉德反应推动了辅助和全麦芽酿造的差异
镁会影响酿造过程中的关键过程，包括酵母代谢和醪液 pH 值，但由于钙的中心地位，镁在酿造研究中通常被掩盖。使用火焰原子...
更新日期：2020-08-13
中文翻译：
镁加速的美拉德反应推动了辅助和全麦芽酿造的差异
镁会影响酿造过程中的关键过程，包括酵母代谢和醪液 pH 值，但由于钙的中心地位，镁在酿造研究中通常被掩盖。使用火焰原子...
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