Formation of styrene dependent on fermentation management during wheat beer production

Author:

Schwarz Katrin J.,Stübner René,Methner Frank-Jürgen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Annemüller, G., & Manger, H.-J. (2009). Gärung und Reifung des Bieres. Grundlagen – Technologe – Anlagentechnik (Vol. 1, p. 412) Berlin, Germany: VLB-Berlin.

2. Hefeweizenbier – taste spectrum and technology;Back;Brauwelt International,2000

3. Bioavailability of ferulic acid;Bourne;Biochemical and Biophysical Research Communications,1998

4. Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: Indications for feruloyl esterase activity in Saccharomyces cerevisiae;Coghe;Journal of Agricultural and Food Chemistry,2004

5. Arabinoxylan and arabinoxylan hydrolysing activities in barley malts and worts derived from them;Debyser;Journal of Cereal Science,1997

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