Affinity of Proanthocyanidins and Their Oxidation Products for Haze-forming Proteins of Beer and the Formation of Chill Haze-Reference-Cited by-同舟云学术

Affinity of Proanthocyanidins and Their Oxidation Products for Haze-forming Proteins of Beer and the Formation of Chill Haze

Published:1984-05 Issue:5 Volume:48 Page:1139-1146
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

Asano Katsuhiko,Ohtsu Keiji,Shinagawa Kyoko,Hashimoto Naoki

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Link

http://www.tandfonline.com/doi/pdf/10.1080/00021369.1984.10866300

Reference5 articles.

1. European Brewery Convention, Analytica EBC, 3rd ed. Schweizer Brauerei-Rundschau, Zurich, 1975, p. E64.

2. R. Vancraenenbroeck, H. Gorissen and R. Lontie, 16th Amsterdam, Eur. Brew. Conv., Proc. Congr., 1977, p. 429.

3. R. Vancraenenbroeck, M. Kara-Zaitri and A. Devreux, Eur. Brew. Conv., Proc. Congr., 17th, Berlin, 1979, p. 293.

4. J. Jerumains, Eur. Brew. Conv., Proc. Congr., 17th, Berlin, 1979, p. 309.

5. C. F. Van Sumere, J. Albrecht, A. Dedonder, H. De Pooter and I. Pé, “The Chemistry and Biochemistry of Plant Proteins,” ed. by J. B. Harborne and C. F. Van Sumere, Academic Press Inc., London, 1975, p. 211.

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