| 1x | | aroma compounds, karyotypes, protein profile, sensory analysis, Saccharomycodes ludwigii TUM SL17, quinoa, Saccharomyces pastorianus TUM 34/70, Saccharomyces cerevisiae TUM 177, successive fermentation, amino acids, aldehydes, ketones, method validation, fatty acids, brewing attributes, fermentable sugars, metal cations, buckwheat, barley, kemična sestava, vlaga, alfa kisline, smole, eterično olje, storžki, fiziološka zrelost, beta kisline, ksantohumol, gluten, gluten-free beverages, beer-like beverages, celiac disease, visokotlačna tekočinska kromatografija, tehnološka zrelost, plinska kromatografija, hmelj |
