The Use of 14C-Labelled Dimeric Catechin to Study the Fate of Dimeric Polyphenols during Malting and Brewing
Author:
Affiliation:
1. Brewing Research Foundation, Nutfield, Surrey, Great Britain RH1 4HY
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.1976.12006219
Reference13 articles.
1. THE SEPARATION AND IDENTIFICATION OF A DIMER OF CATECHIN OCCURRING IN BEER
2. EFFECT OF VARIOUS POLYPHENOLS ON THE RATE OF HAZE FORMATION IN BEER
3. [14C]epicatechin and [14C]procyanidins from seed shells of Aesculus hippocastanum
4. STUDIES ON BEER HAZE FORMATION. II. DIMERIC FLAVANOIDS OBSERVED IN PROFILES OF BEER: NYLON 66 ADSORBATES
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1. Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability;Journal of the American Society of Brewing Chemists;2022-05-09
2. Digestion of 14C-labelled condensed tannins from Desmodium intortum in sheep and goats;British Journal of Nutrition;1996-10
3. IDENTIFICATION OF PROANTHOCYANIDINS IN BEER AND THEIR DIRECT MEASUREMENT WITH A DUAL ELECTRODE ELECTROCHEMICAL DETECTOR;Journal of the Institute of Brewing;1994-11-12
4. INTERACTIONS OF PROTEOSES AND POLYPHENOLS IN WORTS, BEERS AND MODEL SYSTEMS;Journal of the Institute of Brewing;1985-03-04
5. CONTENTS OF SIMPLE, POLYMERIC AND COMPLEXED FLAVANOLS IN WORTS AND BEERS AND THEIR RELATIONSHIP TO HAZE FORMATION;Journal of the Institute of Brewing;1983-01-02
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