期刊簡(jiǎn)介預(yù)計(jì)審稿時(shí)間：

Brewing Science is an academic journal dedicated to the science and technology of beer brewing, aiming to provide a platform for beer industry professionals, scholars, and researchers to exchange the latest research results, technological innovations, and industry trends. This journal covers a wide range of topics from raw material selection, brewing process, fermentation technology, quality control to final product analysis, dedicated to promoting scientific progress and technological innovation in the field of beer brewing.

The journal covers a wide range of topics, including but not limited to research on the characteristics of malt and hops, selection and application of yeast strains, biochemical changes in the brewing process, formation and analysis of flavor compounds, innovation and optimization of brewing equipment, as well as sensory evaluation of beer and consumer preference research. The magazine pays special attention to how to improve brewing efficiency, ensure product quality, and develop new beer styles through scientific methods. This journal not only provides a platform for researchers in the field of beer brewing to showcase their research results, but also offers opportunities for professionals in the industry to learn and apply the latest scientific knowledge. By publishing high-quality original research, technical reports, review articles, and case studies, the journal promotes in-depth discussions and understanding of beer brewing science.

《釀造科學(xué)》是一本專注于啤酒釀造科學(xué)與技術(shù)的學(xué)術(shù)期刊，旨在為啤酒行業(yè)專業(yè)人士、學(xué)者和研究人員提供一個(gè)交流最新研究成果、技術(shù)創(chuàng)新和行業(yè)趨勢(shì)的平臺(tái)。該期刊涵蓋了從原料選擇、釀造過程、發(fā)酵技術(shù)、質(zhì)量控制到最終產(chǎn)品分析的廣泛主題，致力于推動(dòng)啤酒釀造領(lǐng)域的科學(xué)進(jìn)步和技術(shù)創(chuàng)新。

期刊內(nèi)容廣泛，包括但不限于麥芽和啤酒花的特性研究、酵母菌株的選擇與應(yīng)用、釀造過程中的生物化學(xué)變化、風(fēng)味物質(zhì)的形成與分析、釀造設(shè)備的創(chuàng)新與優(yōu)化、以及啤酒的感官評(píng)價(jià)和消費(fèi)者偏好研究。雜志特別關(guān)注如何通過科學(xué)方法提高釀造效率、確保產(chǎn)品質(zhì)量和開發(fā)新的啤酒風(fēng)格。該期刊不僅為啤酒釀造領(lǐng)域的研究者提供了一個(gè)展示研究成果的舞臺(tái)，也為行業(yè)內(nèi)的專業(yè)人士提供了學(xué)習(xí)和應(yīng)用最新科學(xué)知識(shí)的機(jī)會(huì)。通過發(fā)表高質(zhì)量的原創(chuàng)研究、技術(shù)報(bào)告、綜述文章和案例研究，期刊促進(jìn)了對(duì)啤酒釀造科學(xué)的深入討論和理解。

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