Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry-Reference-Cited by-同舟云学术

Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry

Published:2020-02 Issue: Volume:1612 Page:460647
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Filipowska Weronika,Jaskula-Goiris Barbara,Ditrych Maciej,Schlich Johanna,De Rouck Gert,Aerts Guido,De Cooman Luc

Funder

European Union's Horizon 2020

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference50 articles.

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4. The influence of malt quality and malting technology on the flavour stability of beer;Gastl;Monatsschrift Fur Brauwissenschaft,2006

5. Flavour-active volatile compounds in beer: production, regulation and control;Olaniran;J. Inst. Brew.,2017

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