Ontology highlight
ABSTRACT:
SUBMITTER: Koren D
PROVIDER: S-EPMC7026378 | biostudies-literature | 2020 Mar
REPOSITORIES: biostudies-literature
Koren Dániel D Hegyesné Vecseri Beáta B Kun-Farkas Gabriella G Urbin Ágnes Á Nyitrai Ákos Á Sipos László L
Journal of food science and technology 20200109 3
Beer color is an important sensory attribute, the first one that the consumer observes. There are two standard methods accepted for determining the color of these products, one related to the European Brewery Convention (EBC) and the other is the Standard Reference Method (SRM). Both methods are based on absorbance, but in case of the more and more popular fruit beers these methods give false result since these products appear in varied colors and have different spectra than regular beers. In th ...[more]