학술저널
麥酒麥 種皮色澤 變化要因과 麥芽品質
Malting quality differences of Korean cultivars affected by the kernel development and changes of grain color
- 한국육종학회
- 한국육종학회지
- Vol.16 No.1
-
1984.0453 - 61 (9 pages)
- 3
Alternation of malting quality were investigated on the grain of 3 malting cultivars harvested at 5 different stages of kernel development and moisten for 2 and 4 days. The starch, protein and β-glucan contents of kernel were maximized at 40 to 45 days after heading and excellent quality of malts were produced with the grain harvested at these stage. The weathering treatment were favor to microflora infection and enhancement of discolorization on barley hulls, however, significant reduction of germination rate and malting quality were not observed.
ABSTRACT
緖言
材料 및 方法
結果 및 考察
摘要
引用文獻
(0)
(0)