Location of the proanthocyanidins in the barley grain

Author:

Aastrup Sten,Outtrup Henrik,Erdal Kenneth

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,General Medicine

Reference20 articles.

1. Ahrenst-Larsen, B. & K. Erdal: Anthocyanogen-free barley—a key to natural prevention of beer haze. Europ. Brewery Conv. Congr. Proc. Berlin 1979, 631–644 (1979)

2. Briggs, D. E., J. S. Hough, R. Stevens &T. W. Young: Malting and brewing science, vol. 1, Sec. ed., Chapman and Hall, London and New York (1981)

3. Cameron-Mills, V. &D. von Wettstein: Protein body formation in the developing barley endosperm. Carlsberg Res. Commun. 45, 577–594 (1980)

4. Curtis, N. S.: Non-biological beer hazes. In: Modern Brewing Technology. W. P. K. Findlay, ed., Macmillan Press, London, pp. 254–291 (1971)

5. Erdal, K., B. Ahrenst-Larsen &B. Jendestrid: Use of proanthocyanidin-free barley in beer brewing. In: Cereals for food and beverages. G. E. Inglett & L. Munck, eds., Academic Press, New York, pp. 365–379 (1980)

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