Phenolic acids in grains of wild-type barley and proanthocyanidin-free mutants

Author:

Jende-Strid Barbro

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,General Medicine

Reference24 articles.

1. Analytica-EBC, Analysis Committee of European Brewery Convention. T.-M. Enari ed. Schweizer Braueri-Rundschau, 3rd ed. Zürich, 120 pp (1975–1983)

2. Brandon, M.J., L.Y. Food, J.L. Porter &P.M. Meredith: Proanthocyanidins of barley and sorghum: Composition as a function of maturity of barley ears. Phytochemistry 21, 2953–2957 (1982)

3. Dadic, M. &J.E.A. van Gheluwe: The role of polyphenols and non-volatiles in beer quality. MBAA Tech. Quarterly 10, 69–73 (1973)

4. Dadic, M. &G. Belleau: Beer hazes I. Isolation and preliminary analysis of phenolic and carbohydrate components. ASBC Journal 38, 145–148 (1980)

5. Delcour, J.A., M.M. Vandenberghe, P. Dondeyne, E.L. Schrevens, J. Wijnhoven &E. Moerman: Flavour and haze stability differences in unhopped and hopped all-malt pilsner beers brewed with proanthocyanidin-free and with regular malt. J. Inst. Brew. 90, 67–72 (1984)

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