Determination of volatile compounds during deterioration of African opaque beer using a stir bar sorptive extraction technique and gas chromatography-high resolution mass spectrometry

Author:

Ncube SomandlaORCID,Dube Simiso,Nindi Mathew MuziORCID

Funder

University of South Africa

NRF-NEP

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference40 articles.

1. Fermented and malted millet products in Africa: expedition from traditional/ethnic foods to industrial value-added products;Adebiyi;Crit. Rev. Food Sci. Nutr.,2018

2. Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer;Adekoya;Int. J. Food Microbiol.,2018

3. Identification of volatile organic compounds extracted by headspace solid-phase microextraction in specialty beers produced in Brazil;Alvim;J. Inst. Brew.,2017

4. New trends in beer flavour compound analysis;Andrés-Iglesias;J. Sci. Food Agric.,2015

5. Comparison of carbonyl profiles from Czech and Spanish lagers: traditional and modern technology;Andrés-Iglesias;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2016

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