Release of phenolic flavour precursors during wort production: Influence of process parameters and grist composition on ferulic acid release during brewing

Author:

Vanbeneden Nele,Van Roey Tom,Willems Filip,Delvaux Filip,Delvaux Freddy R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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2. Release of bioactive compound, ferulic acid, from malt extracts;Bartolome;Biochemical Society Transactions,1996

3. Briggs, D. E. (1998). The principles of mashing. In Malts and malting (Vol. 1, pp. 1–796). London: Thomson Science.

4. Identification of a stale-beer-like odorant in extracts of naturally aged beers;Callemien;Journal of Agricultural and Food Chemistry,2006

5. Synthesis of volatile phenols by Saccharomyces cerevisiae in wines;Chatonnet;Journal of the Science of Food and Agriculture,1993

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